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Tonight, on the Grill
At least once a week, I roast peppers on the grill. It’s a staple in my fridge. I roast them whole on a super hot grill until they’re completely blackened, then put them in a bowl covered in plastic wrap to let them steam. Once they’re cool, the skin comes off easily. I drizzle them with good olive oil and balsamic vinegar, and it’s a slice of heaven.
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I’ve never tried that, Wendy. Do you use a gas or charcoal grill? How long does it take to get the peppers blackened? I’ve oven-roasted them to remove the skins for a spread I made, but I’ve never done them on a grill. Other vegetables yes, but not peppers.
I use a gas grill, which usually takes about 10 or 15 minutes to heat up, then once I put the peppers on, about 15 minutes to fully blacken, and probably 15 or 20 minutes to steam and cool down. It’s definitely worth the effort. I do a couple at a time and keep them stored in the fridge.
Ooh! Wendy, we are twins. I just grilled out the other night, an assortment of summer veggies (including peppers) . I too, tossed them in oil and balsamic with my fresh from the garden basil. Grilling is my favorite thing to do on a lovely summer night. CHEERS!
I use my grill all the time, especially in the summer. And since I live in L.A., it’s pretty much a year-round activity.
My staple is homemade salsa. I add it to everything!
Do you have a favorite recipe, Krystin?