Grilled
Bell Peppers
Try grilling
the pepper whole and drizzle it with olive oil and sprinkle
with balsamic vinegar and salt. Turn it every five minutes until
it is evenly charred on all sides. Remove it from the grill
and place in a paper bag and close tightly so skin will steam
off. Then you can remove the pepper from the bag and peel away
any charred skin. You can then cut off the tops and remove the
seeds before using the pepper as a garnish, side dish, or meat
topping. We wish you good grilling.
|
|
|
