We grill our peppers using this method in the summer months when we use the grill for much of our cooking to try and keep the kitchen cool. I also like to add a grilled onion for extra flavor and sweetness in this dish.You can use this dish as a vegetable side dish, or even chop it into a coarse dice and use it as a pasta sauce. I also love to add some of these peppers to my sandwiches. If you like things spicy, you can also add a little chopped, hot pepper to this mix as well. Salted capers are best but they require soaking to remove the excess salt before using.
Deborah Mele 2011
- 6 Mixed Red, Green and Yellow Peppers
- 1/4 Cup Extra Virgin Olive Oil
- Salt & Pepper
- 1 Clove Garlic, Minced
- 3 Tablespoons Fresh Chopped Parsley
- 2 Tbsp. Capers
- Wash and dry the peppers.
- Heat up the grill, and place the whole peppers on once it is hot.
- Cook, turning often, until the skin is blackened and blistered, about 5 minutes each side.
- Place them in a plastic bag and let sit for 10 to 15 minutes.
- Cut the peppers in half, removing the core and membranes.
- Remove the skin from the peppers (it should slip right off at this point), and cut into the size of strips you desire.
- Place the pepers in a bowl with the minced garlic, a little salt and pepper, capers, parsely and enough oil to lightly coat.
- Serve at room temperature.
Nutrition Information:Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 90 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 119mg Carbohydrates: 2g Fiber: 0g Sugar: 0g Protein: 0g