Pop Peppers On the Grill

Ingredients · for 4 (scales to your household)

• 4 Sweet peppers (red, yellow, orange, or purple bell peppers, or cubanelle peppers) $3.51
• 2 tablespoons Olive oil, for brushing $0.36
• 1/2 tsp Salt $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Gather the ingredients.
2. Heat a charcoal or gas grill to medium-hot. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.
3. While the grill heats, core and halve or quarter large peppers. Smaller peppers can be grilled whole.
4. Brush the skin side of each piece of pepper with olive oil.
5. Place the peppers on the grill, skin-side down. Cover the grill and cook until tender, about 10 minutes. The skin should blacken a fair amount; this is fine.
6. Remove the blackened grilled skin; it should slip more or less right off. Or, keep things simple and let diners do it themselves as they eat the peppers.
7. Sprinkle the peppers with salt (if using) and serve them hot, warm, or at room temperature. Enjoy.
8. Offer them whole or in large pieces with a drizzle of balsamic vinegar or other high-quality and slightly sweet vinegar (such as a rustic fruit vinegar like pomegranate vinegar).
9. Serve them as part of a grilled vegetable platter. Peppers are an excellent match with eggplant, zucchini, and tomatoes.
10. Chop them up to add to summer salads—they are particularly good as part of a composed salad of various cooked and raw vegetables or when added to pasta salads or grain-based salads (some chopped grilled peppers are lovely added to tabouli, for example).
11. Use them instead of roasted peppers to make red pepper sauce or a dip, such as hummus.

Per serving