Grilled Peppers

A pretty essential classic. Italian inspired, goes great with all meats as a side, but can also be used in salads and such. Can be made ahead and kept in the fridge, which I think is key for a BBQ side dish, as that means I can focus 100% on the BBQ when that’s what I’m doing. This is how I normally do it:

Grilling peppers over direct heat

Time: 45-60 minutes total
Skill level: Easy
Grilling method: Direct
Grill temperature: About 200-250 degrees centigrade  (390-480F)You’ll need to get hold of:
Peppers (I like to mix up the colors for visual appeal)
A lemon
Some good olive oil of the expensive kind
Salt/pepper

How you do it:

  • Have a hot grill waiting (don’t you always?)
  • This step is optional: Cut the top and bottom parts off the peppers. Slice the peppers lengthwise. I usually slice them in three or four slices, depends on the shape of the peppers, but the goal is to make it easy to get even grilling. Sometimes I also grill them whole, but that requires more tong-work
  • Put them on the grill, skin side down, and let them roast until the skin is black and starts peeling. Burning the (pepper’s) flesh a little is not a bad thing
  • When they’re done roasting, put them all in a bowl that you cover with some clingfilm. Let them rest for 30 minutes. This will make the skin loosen much easier due to the moisture being trapped in, and as an added bonus they will be cooler so you don’t burn your fingers in the next step
  • One rested, use your fingers to peel off all (or most of) the skin
  • Cut the pepper pieces into thin strips lengthwise, chuck them in a bowl, drizzle with some lemon juice, olive oil, salt and pepper to taste
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