you’ve got the option to also sink into summer vibes with an easy little feast.
Now that has lazy summer written all over it.
5 Ingredients + 15 Minutes for These Grilled Peppers!
Simply Recipes / Sally Vargas
Theres nothing tricky here.
No grill basket, no fancy footwork.
Sunday afternoon chill time, anyone?
Simply Recipes / Sally Vargas
What To Do With Grilled Peppers?
Let Me Count the Ways!
Serve these peppers sliced, diced, whole, or in concert with other ingredients tomake a sauce.
Simply Recipes / Sally Vargas
How about putting them in your nextshakshukaor adding them to a vegetable platter with grilled halloumi?
In other words, use these peppers anywhere you might use roasted peppers from a jar.
it’s possible for you to also freeze them for up to 6 months.
Simply Recipes / Sally Vargas
Peel them now or peel them later.
I like to cool them but leave their blackened skins on.
Defrost them in the refrigerator.
Simply Recipes / Sally Vargas
If you left the skins on, they come off easily when defrosted.
What Other Types of Peppers Can You Grill?
Ahaheims, Poblanos, or any other large pepper can be treated in the same way.
Simply Recipes / Sally Vargas
A friend once have me a large haul of her special New Mexican peppers charred on the grill.
She instructed me to freeze them, which I did.
More Grilled Vegetables for the Summer Season!
Simply Recipes / Sally Vargas
Pull off the stems and seeds and discard.
With your hand, flatten each pepper.
If it breaks into quarters, thats okay.
Simply Recipes / Sally Vargas
The pieces are large enough so that you dont have to worry about them falling through the grates.
Add the peppers into a large bowl.
Toss with olive oil and salt.
Simply Recipes / Sally Vargas
Using tongs, set the peppers on the oiled grill grates with the skin sides down.
terminate the cover and grill for 6 to 8 minutes, or until the skins are wrinkled and blackened.
The blacker the skins, the easier they will be to peel.
Simply Recipes / Sally Vargas
They also take on a more charred color.
Flip them over and grill for another 3 to 4 minutes, or until softened.
With tongs, transfer them to a bowl and cover the bowl with a plate or lid.
Simply Recipes / Sally Vargas
Let them steam for about 10 minutes, or until cool enough to touch.
With your fingers, pull off and discard the skins.
Resist running them under cold water because that will dilute the smoky sweet flavor of the peppers.
Simply Recipes / Sally Vargas
Remove stubborn bits by scraping with the dull end of a paring knife.
Pile the peppers on a platter and drizzle with olive oil and vinegar.
Season with salt, to taste.
Grilled peppers will last four to five days in the refrigerator in a tightly closed container.
you’re free to also freeze them for up to 6 months.
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