Grilled Rainbow Bell Peppers Recipes

RAINBOW BELL PEPPER COUSCOUS

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
• Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

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.

GRILLED BELL PEPPERS

Steps:

• Take several bell peppers, cleaned of the stems and seeds. Cut into strips lengthwise. These can be four to six depending on the size of the peppers and your preference.
• Season LIGHTLY with salt and freshly ground black pepper.
• Brush both sides of the strips with good olive oil.
• Place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). You can let the skin brown a bit if desired.
• Turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes).
• Try this with different color peppers. Maybe add a few green onions.
• Try this with Anaheim peppers -- Very good!
• Try adding sliced zucchini, too.