Best A Rainbow Of Grilled Peppers Recipes

GRILLED PEPPERS

Steps:

• Mix all the marinade ingredients together and set aside. Cut the peppers into 2 or 4 pieces. Place the pieces on a plate and season them. Pour the marinade over the pieces and marinade for 15 minutes.
• Oil the grill and set it to medium heat. Cook the peppers over medium heat, turning often and basting occasionally until they are softened and the skin is blackened in spots.

ROASTED REDS WITH PEPPERS AND CAPERS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes into 8 wedges each and add them to a baking sheet. Toss evenly with the olive oil and 1 teaspoon each salt and pepper and place in the oven. Roast for 25 minutes. Remove from the oven and move the potatoes around a bit in the pan with a spatula. Return to the oven and roast until they are getting some nice color and are fork tender, an additional 20 to 25 minutes.
• Add the shallots, roasted peppers and capers and return to the oven for 10 minutes. Remove from the oven and toss with the cheese, season with salt and pepper and serve immediately.

GRILLED RAINBOW PEPPERS (SALAD)

Steps:

• Preheat grill to 350 to 400 degrees (medium-high). Quarter the peppers and lightly coat them with vegetable cooking spray.
• Grill peppers, covered with grill lid, for 5 minutes on each side until tender.
• Remove from grill and arrange peppers, "inside" sides up, on a serving platter.
• Whisk together oil, vinegar and sugar; drizzle over the peppers. NOTE: If you are using high grade vinegar that is already thick and sweet, there is no need to add the sugar.
• Sprinkle peppers with goat cheese & basil - then salt and pepper to taste.
• Serve!

GRILLED RAINBOW BELL PEPPERS

Steps:

• Place the garlic in a blender.
• Squeeze 1 tablespoons of juice from the lemon half.
• Add salt, pepper and 1/4 cup olive oil.
• Blend until mixed.
• Add the basil.
• Puree to a saucy consistency.
• Use right away or cover and refrigerate for up to 2 days.
• Bring to room temperature before using.
• Oil the grill and heat the barbeque to medium-high.
• Cut the peppers into quarters.
• Place the peppers in a large bowl and drizzle with 1 tablespoons olive oil to evenly coat, then place on the grill.
• Cook in two batches if necessary.
• Barbeque with the lid closed until the peppers are lightly charred, turning often, 6 to 8 minutes.
• Remove the peppers to a bowl as they are done.
• Evenly drizzle the basil sauce over top and toss the peppers until well coated.
• Place on a platter and scatter the feta over top.

A RAINBOW OF GRILLED PEPPERS

Steps:

• 1. 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 3 inches from the heat until the skins are charred black, 12 to 15 minutes.
• 2. 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.
• 3. Arrange the peppers decoratively on a platter. Drizzle with the oil; season with salt and pepper.
• 4. 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.