A Rainbow Of Grilled Peppers
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
55
Sourness
36
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise
2
Core, seed and carefully trim off all of the inner white connective tissue
3
Lay the pepper halves skin-side up in a single layer on a baking sheet
4
Broil about 3 inches from the heat until the skins are charred black, 12 to 15 minutes
5
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
6
Then slip off the charred skins and proceed with the recipe
7
Arrange the peppers decoratively on a platter
8
Drizzle with the oil; season with salt and pepper
9
Place garlic slivers attractively around the peppers
10
Scatter with the capers and sprinkle generously with the oregano leaves
11
Serve the toasted peasant bread alongside the peppers in a napkin-lined basket
12
To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise
13
Core, seed and carefully trim off all of the inner white connective tissue
14
Lay the pepper halves skin-side up in a single layer on a baking sheet
15
Broil about 3 inches from the heat until the skins are charred black, 12 to 15 minutes
16
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
17
Then slip off the charred skins and proceed with the recipe
18
Arrange the peppers decoratively on a platter
19
Drizzle with the oil; season with salt and pepper
20
Place garlic slivers attractively around the peppers
21
Scatter with the capers and sprinkle generously with the oregano leaves
22
Serve the toasted peasant bread alongside the peppers in a napkin-lined basket