Summer brings the irresistible aroma of sizzling grills, and there’s no better way to embrace the season than by mastering the art of grilling bell peppers. These vibrant and versatile vegetables, with their sweet and smoky flavour, can elevate any backyard barbecue or cosy dinner party.
Tips for grilling bell peppers:
Preparation: Before hitting the grill, ensure your bell peppers are washed and dried thoroughly. Cut them into halves or quarters, removing the seeds and membranes. Consider leaving the stems intact for a visually appealing presentation.
Marinate: Elevate the flavour profile by marinating bell peppers before grilling. A simple mixture of olive oil, balsamic vinegar, minced garlic, and your favourite herbs will infuse the peppers with an extra layer of taste. Let them marinate for at least 30 minutes.
Preheated grill: Achieving those beautiful grill marks and smoky goodness requires a preheated grill. Heat it to medium-high and brush the grates with oil to prevent sticking. Grilling peppers over direct heat will give them a nice char while maintaining a crisp texture.
Timing: Bell peppers grill quickly, so keep a close eye on them. Cook each side for 3-5 minutes, or until they develop a slight blister and char. Don’t overcook, as you want them to retain a slight crunch.
ALSO READ: How to cut bell peppers
Serving suggestions
- Antipasto Platter: Arrange your grilled bell peppers alongside marinated artichoke hearts, olives, and cured meats for a delightful antipasto platter. Drizzle with extra marinade for added flavour.
- Stuffed Sensation: Fill your grilled bell peppers with a mix of quinoa, feta cheese, and cherry tomatoes. Bake for a few minutes to meld the flavours, creating a wholesome and visually appealing side dish.
- Summer Salad Spectacle: Toss grilled bell peppers into a vibrant salad with arugula, cherry tomatoes, and fresh mozzarella. Finish with a balsamic glaze for a refreshing and light accompaniment to grilled meats.
ALSO SEE: Risotto-stuffed peppers
Feature image: Pexels
