Grilled Summer Peppers with Fresh Bay Leaves

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Grilled Summer Peppers with Fresh Bay Leaves

 

3 large red bell peppers

3 large yellow bell peppers

2 tablespoons extra-virgin olive oil

12 fresh bay leaves or basil leaves

salt and freshly ground pepper to taste

 

Light a fire in a charcoal grill or preheat a gas grill to medium.

Put the peppers over the hottest part of the grill and cook until they begin to

char. Stand by the grill during this time—the peppers cook quickly. Using

tongs, turn the peppers so they do not split open. Transfer immediately to a

container just large enough to hold them. Cover tightly with plastic wrap and

let the peppers cool to the touch.

Peel the blackened skin from the peppers, scraping them gently with a small

knife. Take care to keep the peppers whole. Coat the peppers with oil and

transfer to a bowl large enough to hold them snugly.

Tuck the bay leaves among the peppers so that the leaves come in contact with

each pepper. Let sit for 1 hour. If using basil leaves, cut them into thin

shreds for better flavor and presentation.

When ready to serve, lay the peppers on a cool part of the grill and heat for

about 20 to 30 seconds on each side. Season with salt and pepper and serve.

Makes 6 servings.

Calories 99, Fat 6 g, Carbs 13 g, Sodium 793 mg, Fiber 4 g.

 

 

 

 

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