You can also sink into summer vibes with an easy little feast. Grill some peppers and toast thick slices of country style bread to douse with olive oil while you’re at it. Then set the table with olives, capers, cheese, a little charcuterie if you like, and some ice-cold rosé. Now that has lazy summer written all over it.
5 Ingredients + 15 Minutes for These Grilled Peppers!
Grill the peppers directly on the hot oiled grill grates until their skins blacken and wrinkle and the flesh softens. They become even sweeter with the heat of the grill and once you remove the charred skins, they are deliciously, irresistibly smoky. There’s nothing tricky here. No grill basket, no fancy footwork. All you need is a hot grill, a pair of tongs, about 15 minutes of your time, and just 5 ingredients. Sunday afternoon chill time, anyone?
What To Do With Grilled Peppers? Let Me Count the Ways!
You can most certainly use these peppers as a lazy summer side dish to accompany your grilled meats and seafood, but don’t stop there. Serve these peppers sliced, diced, whole, or in concert with other ingredients to make a sauce. They’d be great as part of an antipasto platter as a preamble to an al fresco meal on the patio. They also can’t be beat on top of burgers or slipped between slices of cheese and bread in a grilled cheese sandwich. Or add them to omelets, frittatas, quiche, toss them with pasta and Parmesan for a quick weeknight supper, or turn them into hummus. But wait! There’s more! How about putting them in your next shakshuka or adding them to a vegetable platter with grilled halloumi? And let’s not forget to fold them into tabbouleh or put them on top of a naan pizza, another brilliant off-the-cuff meal in a hurry. In other words, use these peppers anywhere you might use roasted peppers from a jar.
Store Grilled Peppers in the Fridge or Freezer
Grilled peppers will last four to five days in the refrigerator in a tightly closed container. You can also freeze them for up to 6 months. Peel them now or peel them later. I like to cool them but leave their blackened skins on. Slip 1 or 2 peppers into small freezer bags so you can pull them out of the freezer as needed. Defrost them in the refrigerator. If you left the skins on, they come off easily when defrosted.
What Other Types of Peppers Can You Grill?
Ahaheims, Poblanos, or any other large pepper can be treated in the same way. A friend once have me a large haul of her special New Mexican peppers charred on the grill. She instructed me to freeze them, which I did. Win!
More Grilled Vegetables for the Summer Season!
Grilled Corn on the Cob Grilled Radicchio Salad Grilled Asparagus Grilled Onions Grilled Artichokes
Olive oil Red wine or balsamic vinegar Kosher salt, to taste
Flip them over and grill for another 3 to 4 minutes, or until softened. Serve. Did you love the recipe? Leave us stars below!
