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Grilled Red Peppers

by Sandra Lawson (follow)
Side Dish (157)      Peppers (14)      Antipasto (13)     
I adore making this dish, and relish eating it even more. The flavour of peppers intensifies with heat and the colours become even more inviting. Although I have used red peppers, you can also use yellow and orange, although green are taboo for this recipe. A mixture of colours makes everything more interesting and eye-catching. The peppers can be served as a side dish, or as part of a selection of antipasti.



Sealed plastic bag, leave to cool


Preparation Time: 5 minutes
Cooking Time: 5 minutes
Makes: 4 servings

Ingredients
2 red peppers, or any other colour you fancy. Add more peppers to feed more people.
Olive oil for drizzling

Method

Pre-heat the grill to a high setting.

Cut the peppers into halves.



Halve, Peppers


Remove the seeds and any white bits of pith.

Place on a baking sheet, skin side up.



Halve, Peppers


Drizzle with olive oil.



Halve, Peppers


Put under the grill, removing once or twice to turn the peppers around so that the skin is evenly blackened.



Halve, Peppers


Remove and put into a sealed plastic bag.



Sealed plastic bag, leave to cool


Leave until cool enough to handle (unless you have asbestos fingers), then peel off the skins.



Sealed plastic bag, leave to cool


Slice into strips.



Sealed plastic bag, leave to cool


Drizzle with olive oil.

Categories
#Peppers
#Side dish
#Antipasto
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