How to make grilled bell peppers. Throw some red, yellow, and green peppers on the grill for a colorful and delicious side dish. You will need a grill, a steel brush, a clean cloth, vegetable oil, bell peppers, tongs, and a paper bag. Optional: Balsamic vinegar.
Step one, clean the grill. For a charcoal grill, light some coals. With a gas grill, set it on high and close the lid. After about 20 minutes, let the grill cool, then scrape off the burnt on bits with a steel brush, and end by wiping down the grill with a clean cloth soaked in vegetable oil.
Step two, heat a gas or electric grill to medium. If it’s a charcoal grill, wait until the coals are ash color.
Step three, rinse the peppers and then cut them in half from top to bottom. Remove the stems, seeds and the white parts. Coat both sides of each half with vegetable. Marinate the peppers in balsamic vinegar for 20 minutes before cooking if you like.
Step four, place the pepper half skin side down on the grill. Grill for four or five minutes on each side, turning once with tongs.
Step five, if you plan to peel the peppers, grill them until the skins are blackened, about five minutes on each side, and then put them in the closed paper bag until they are cool enough to handle. The charred skin should peel easily.
Did you know on average, yellow bell peppers have more than doubled the vitamin C of green ones, and red ones have the most beta carotene?
Dallas Jones is a 37-year-old former secretary at a law firm who enjoys cooking, meditation and escapology. He is bright and generous, but can also be very stingy and a bit violent. You can reach me via e-mail at [email protected]