Grilled peppers are, without a doubt, the star of any seaside feast. If you’re looking to add a burst of flavor and vibrancy to your seafood spread, look no further than these charred, smoky delights. Whether you’re catering to a vegetarian guest or simply want to elevate your seafood experience, grilled peppers are a game-changer. They bring a medley of colors and tastes to the table, creating a delightful contrast to other proteins.
Picture this: a plate of succulent grilled shrimp or fish, perfectly complemented by the sweetness and smokiness of roasted peppers. It’s a culinary heaven match, a harmonious symphony of flavors that dances across your taste buds. Personally, I could indulge in grilled peppers at every meal. Their versatility knows no bounds, making them a must-have in any kitchen.
What’s even more impressive is that you can prepare grilled peppers in advance and serve them Mediterranean-style. Marinated with olive oil, garlic, and a sprinkle of herbs, they become an irresistible appetizer or side dish. The flavors meld together, creating a mouthwatering experience that will have your guests asking for your secret recipe.
But the beauty of grilled peppers doesn’t stop there. Any leftovers can be transformed into a multitude of delectable dishes. Whip up a fluffy omelette with diced, or layer them in a sandwich for an extra punch of taste and crunch. Blend them into a rich and velvety soup, sprinkle them atop a pizza for added flair, or simply enjoy them as another side dish to your next meal.
Are the unsung heroes of the culinary world, capable of elevating any dining experience. So, whether you’re seaside or landlocked, make sure to keep a batch of these versatile peppers on hand. They’re a testament to the notion that good food is not only about the first bite but also about the endless possibilities it brings to your kitchen.
- 3 Bell Peppers All colors; green, orange, red
- 2 Red Chili Peppers
- 1 Yellow Jalapeño Pepper
- 1 Sweet Onion large
- 3 tbs Olive oil
- 1 tbs kosher salt
- 1 lemon juice from the lemon
- Heat the grill to 375 degrees
- Cut all the peppers into long strips
- Place in a big bowl and cover with 3 tbs of olive oil
- Season with some of the kosher salt before and save salt for after
- Spread all the peppers over the top of the hot grill
- Close the lid and let cook for about 7-8 minutes
- Turn all peppers over and cook for another 7-8 minutes
- Remove from the grill, let stand
- Plate up on serving platter for later. Season with salt and squeeze of lemon