Recipe
Easy Roasted Peppers
When grilling bell peppers, red, yellow, orange, and purple bell peppers are the sweetest. Mild peppers will benefit from the smokiness of the grill bringing out their natural sweetness.
Ingredients
- 4 sweet peppers (red, yellow, orange, purple bell peppers, or cubanelle peppers)
- 2 tablespoons olive oil (for brushing)
- Optional: salt (to taste)
Instructions
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Heat a charcoal or gas grill to medium-hot. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.
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While the grill heats, core and halve or quarter large peppers. Smaller peppers can be grilled whole.
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Brush the skin side of each piece of pepper with olive oil.
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Place the peppers on the grill, skin-side down. Cover the grill and cook until tender, about 10 minutes. The skin should blacken a fair amount; this is fine.
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Remove the blackened grilled skin; it should slip more or less right off. Or, keep things simple and let diners do it themselves as they eat the peppers.
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Sprinkle the peppers with salt (if using) and serve them hot, warm, or at room temperature. Enjoy.
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