Rainbow of Grilled Peppers Recipe
Healthy Grilling Recipe
Ingredients:
2 each red, yellow and orange bell peppers
2 tablespoons olive oil
Salt and pepper to taste
3 large cloves of garlic, thinly sliced
1 tablespoon (drained) large capers
1-tablespoon whole fresh oregano leaves*
8 slices peasant bread, toasted
Directions:
To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise. Core, seed and carefully trim off all of the inner white connective tissue. Lay the pepper halves skin-side up in a single layer on a baking sheet. Broil about three inches from the heat until the skin chars to a black color, 12 to 15 minutes.
Remove the peppers from the broiler and place them in a paper or plastic bag; seal tightly and let the peppers steam inside the bag for about 15 minutes. Then slip off the charred skins and proceed with the recipe.
Arrange the peppers decoratively on a platter. Drizzle with the oil; season with salt and pepper. Place garlic slivers attractively around the peppers. Scatter with the capers and sprinkle generously with the oregano leaves. Serve the toasted peasant bread alongside the peppers in a napkin-lined basket. Recipe serves eight.
*If you cannot get fresh oregano to sprinkle on the peppers, fresh basil or parsley is just fine.
See also:
Good Eats: Sweet Peppers
Sweet Green, Red, or Chili Pepper Food Facts
Sweet Red Peppers
Pickled Peppers Vegetarian Recipe
Quick Cooking Tip: Sweet Bell Peppers
