We could probably have just chopped the peppers and grilled them is, but that's not very much fun. So I scouted about the internet until I found a recipe that sounded intriguing.
Recipe*: (from whatscookingamerica.net)
sweet peppers in a variety of colors - I used red, yellow, and green
3 cloves garlic, minced
1 teaspoon coarse salt
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon freshly ground pepper
1/4 cup crumbled feta cheese (optional - I skipped)
*This recipe was for two pounds of peppers. I of course cooked nothing close to that amount and therefore decreased all the ingredients. I also didn't measure much of anything - a splash of this, a pinch of that.... It's not a precise formula...
Wash, core, and seed peppers. Cut each pepper in half, then cut each half into fourths. Place pepper chunks in a large ziplock bag.
(The original recipe says to mix the rest in a bowl - I just dumped it all directly into the bag - one less dish to wash!) Add garlic, salt, olive oil, vinegar, and pepper to the bag with the peppers. Reseal bag and shake to coat each piece of pepper thoroughly.
Preheat grill. Remove peppers from sauce and place on veggie grilling tray. Cook 6-8 minutes, turning occasionally, or until lightly charred on both sides. (Truthfully, we cooked ours for closer to 25 minutes in order to get them lightly charred.)
Carefully remove from grill, arrange on serving dish or platter, sprinkle with feta cheese if desired.
Verdict:
Well these peppers are simple cooking at its best! Little preparation. Minimal clean-up. Amazing taste. The grilling really brings out the sweetness of the peppers and softens them nicely. The flavor of the vinegar added just a hint of sharpness.
Beautiful springtime dinner!
No comments:
Post a Comment