Grill-roasted
peppers are great for use in numerous recipes, atop grilled chicken
breasts, or on their own drizzled with olive oil and sprinkled with
balsamic vinegar and salt.
2
medium sweet red or green peppers, rinsed
Place whole peppers in centre of cooking grate. Grill peppers, turning
every 5 minutes, until charred evenly on all sides. Remove peppers
from grill and place in a paper bag; close tightly. Let stand 10
to 15 minutes to steam off skins. Remove peppers from bag; peel
away charred skins. Cut off tops and remove seeds. Slice, chop,
or use as needed.
Grill-roasted
peppers are great for use in numerous recipes, atop grilled chicken
breasts, or on their own drizzled with olive oil and sprinkled with
balsamic vinegar and salt.