Grilled Sweet Peppers with Olive Oil and Aromatic SeasoningsTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 20 minutes
Cooking time: 4 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:66.2 kcal
Proteins:1 g
Fats:4.5 g
Carbohydrate:6.7 g
Fibers:1.1 g
Sugar:0 g
Cholesterol:0 mg
Sodium:2.4 mg
Calcium:20.6 mg
Energy:701 kcal
Proteins:11 g
Fats:47.9 g
Carbohydrate:70.7 g
Fibers:11.8 g
Sugar:0.1 g
Cholesterol:0 mg
Sodium:24.9 mg
Calcium:218.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
plump yellow sweet pepper or bell peppers
50
ml
olive oil
2
cloves of garlic
1
sprig of thyme
1
branch of rosemary
2
bay leaves
salt and freshly ground pepper
METHOD
- Peel the peppers with a paring knife. Remove the stems and quarter the peppers. Remove the seeds and white ribs.
- Heat the grill.
- Place the peppers in a bowl and pour the olive oil over top.
- Drain the pepper pieces, reserving the oil, and place them on the grill. Season with salt and pepper.
- Cook for 2 minutes, then turn and cook the other side for another 2 minutes. Remove.
- As they are cooked, place the peppers into a 1 litre jar, alternating red and yellow, and interspersing with the aromatic herbs and halved garlic cloves.
- Pour the olive oil over the hot peppers. Let cool to room temperature, then cover the jar and keep in a cool place. It is best to let the peppers marinate for a week before using.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
CHEF'S NOTES
The sweet or bell pepper is a mild member of the Solanaceae family. If possible, choose firm, fleshy red or yellow peppers, with no blemishes and a shiny exterior. Although they are available in market stalls throughout the year, the best peppers are the summer ones.
If you don't have a grill, sear the peppers in a skillet, using the same cooking times.
