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Grilled Sweet Peppers with Olive Oil and Aromatic Seasonings Recipe
Grilled Sweet Peppers with Olive Oil and Aromatic Seasonings
Guy Martin, Restaurant Le Grand Véfour, Paris
Guy Martin, Restaurant Le Grand Véfour, Paris
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.

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
  1. Peel the peppers with a paring knife. Remove the stems and quarter the peppers. Remove the seeds and white ribs.
  2. Heat the grill.
  3. Place the peppers in a bowl and pour the olive oil over top.
  4. Drain the pepper pieces, reserving the oil, and place them on the grill. Season with salt and pepper.
  5. Cook for 2 minutes, then turn and cook the other side for another 2 minutes. Remove.
  6. 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.
  7. 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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