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Grilled Sweet Peppers with Olive Oil and Aromatic Seasonings Recipe
Flavors of Paris and the Ile-de-France
Total time: 15 to 30 minutes
Preparation time: 20 minutes
Cooking time: 4 minutes
Difficulty: Easy
Chef's Note
The sweet or bell pepper is a mild member of the Solanaceae family. If possible, choose firm, fleshy red or yellow peppers, with no blemishes and a shiny exterior. Although they are available in market stalls throughout the year, the best peppers are the summer ones.
If you don't have a grill, sear the peppers in a skillet, using the same cooking times.
Ingredients
For 1 liter Jar
- 1 kg (2 1/4 lb.) plump yellow Sweet Pepper or Bell Peppers
- 50 ml (3 tbsp.) olive oil
- 2 cloves of garlic
- 1 sprig of thyme
- 1 branch of rosemary
- 2 bay leaves
- Salt and freshly ground pepper
Method
- Peel the peppers with a paring knife. Remove the stems and quarter the peppers. Remove the seeds and white ribs.
- Heat the grill.
- Place the peppers in a bowl and pour the olive oil over top.
- Drain the pepper pieces, reserving the oil, and place them on the grill. Season with salt and pepper.
- Cook for 2 minutes, then turn and cook the other side for another 2 minutes. Remove.
- As they are cooked, place the peppers into a 1 litre jar, alternating red and yellow, and interspersing with the aromatic herbs and halved garlic cloves.
- Pour the olive oil over the hot peppers. Let cool to room temperature, then cover the jar and keep in a cool place. It is best to let the peppers marinate for a week before using.
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