Grilled Rainbow Peppers Recipes

A RAINBOW OF GRILLED PEPPERS

A Rainbow of Grilled Peppers image

Categories Garlic Pepper Appetizer Side Bell Pepper Summer Grill/Barbecue Oregano Capers Parade Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

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

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.

GRILLED PEPPERS

Grilled Peppers image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Number Of Ingredients 0

Ingredients

Steps:

Rub 4 halved red bell peppers with olive oil. Grill, turning, until tender, 15 minutes. Transfer to a bowl, cover and let steam 10 minutes; peel off the skin. Whisk 3 tablespoons olive oil, 2 tablespoons each red wine vinegar, chopped scallions and parsley, 1 teaspoon finely chopped oregano and 1/2 teaspoon salt. Drizzle over the peppers.

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