Grilled bell peppers are no less tasty treat than grilled Anaheims or Poblanos. To my taste, however, whereas mildly spicy green peppers are great served as they are, almost right from the grill, bell peppers become even better and develop more complex flavor after being slightly marinated.
The grilling technique is pretty much the same as for Anaheims and Poblanos: you put peppers (yellow, red, orange, green) on a hot grill and cook them all over until nicely browned. Don't forget to put them on their bottoms as well: for skin to peel off evenly and easily, it should be cooked on all sides.
Put the hot peppers into a pot or container and cover tightly with a lid. Let them "sweat" there for about 7-10 minutes, then peel and remove the seeds.
Slice the peppers pretty thinly and toss with olive oil, a bit of balsamic vinegar, salt, black pepper and fresh herbs (I take either oregano leaves or thinly sliced basil). Put into the fridge and let marinate for at least a couple of hours, better overnight.
Such peppers go great as a side for a steak or kabobs. I also love to pair them with goat cheese and olive tapenade and use as a topping for pizzas, tarts and sandwiches.
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