Barbecue Roasted Red Peppers

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30 Jun Barbecue Roasted Red Peppers

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I’m feeling a tad guilty again. While yesterday’s post about roasted garlic got a lot of you excited, it turns out this dish raised a few issues. First, DivaLisa is extremely allergic to garlic. Although she was too polite to say this, I’m pretty sure a close-up of her culinary nemesis caused her more discomfort than is warranted on a Monday morning.

Second, Dana McCauley pointed out that firing up the grill just to roast a head of garlic is wasteful. She’s got a brilliant method for pan-braised garlic that she swears is easier on energy consumption and better tasting to boot. I’m going to bookmark her technique for future reference. After all, I won’t always have the grill fired up for something else.

The “something else” in question was roasted red peppers. I adore them. Tossed into salads, pureed into soups, ground into dips…

A while ago my friend Janie asked how to roast peppers, and although I distinctly remember answering her, I can’t find anything in the blog archives. So, here’s a recipe for roasted red peppers that has no garlic, won’t waste resources and answers Janie’s question.

If you already make and consume these wonderful vegetables (I know, they’re technically a fruit because they have seeds) what dishes do you use them with? Or are roasted peppers too time-consuming for you?

Grill Roasted Red Peppers
Printable Recipe

Ingredients

  • Whole red peppers, washed (this works with green, orange and yellow peppers)

Instructions

  1. Heat the grill to medium. (You can also do this in your oven under the broiler.)
  2. Place peppers directly on a lightly greased grill. Close the lid and grill, turning every 5 minutes or so, until the peppers are charred on all sides.
  3. Wrap peppers in a paper bag or place them in a bowl covered with plastic wrap. Let sit to allow the steam to loosen the skin. [Update: Dana McCauley says: “I place the hot, grilled peppers in a bowl and cover it tightly with foil. Once the peppers are cooled to room temp, I remove the foil and the peels have usually almost literally sweated off.” Thanks, Dana!]
  4. When the peppers have cooled enough to handle, peel the skin off. Remove the stem and seeds.

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10 Comments
  • Elizabeth Kricfalusi
    Posted at 09:32h, 30 June Reply

    I love barbecuing bell peppers — it's one of my fast-and-easy staples. However, I don't remove the skins. I drizzle a little olive oil and add pepper to them before grilling. I usually fry up some onions at the same time — it's a heavenly taste combination.

  • Divawrites
    Posted at 09:34h, 30 June Reply

    I LOVE roasted red peppers, but have never managed to do them well under the broiler. I'll have to get hubby to fire up the monster BBQ and we'll try this with dinner some night.

    I don't know how to fire up the BBQ (or start the snowblower) because then I would be expected to, well, USE them. There is a method to my madness…

    p.s. and no worries on the garlic. Just because it will kill me, doesn't mean I don't MISS the darn bulb.

  • Elizabeth Kricfalusi
    Posted at 09:41h, 30 June Reply

    Forgot to add, I don't grill my peppers whole. I cut them into 3 or 4 big chunks, slicing vertically, and then remove the seeds and whatever those white things are inside them…

  • Katerina
    Posted at 11:30h, 30 June Reply

    I wonder how much more wasteful it actually is in comparison to the oven? (That's usually how I do them)

  • The Diva on a Diet
    Posted at 13:35h, 30 June Reply

    While I do, on occasion, roast my own peppers, mostly I rely on my markets to do the work for me. All of my local markets offer their own fresh roasted peppers and, really, they're just as good … and so much easier. My husband can't seem to eat a sandwich without them, so that's on major use. I like to add them to gazpacho or turn them into dips as well.

  • The Diva on a Diet
    Posted at 13:35h, 30 June Reply

    While I do, on occasion, roast my own peppers, mostly I rely on my markets to do the work for me. All of my local markets offer their own fresh roasted peppers and, really, they're just as good … and so much easier. My husband can't seem to eat a sandwich without them, so that's on major use. I like to add them to gazpacho or turn them into dips as well.

  • Christie's Corner
    Posted at 14:26h, 30 June Reply

    Elizabeth, the combo with onions sounds amazing. Like you, I often slice them before grilling — but only if they're going into a salad or onto a sandwich. You need them whole if you're peeling them, which is important if you're pureeing them into a dip or soup. These were for a dip.

    DivaLisa, you can do them under the broiler if you cut them in half first. I like your refusal to learn to start the Q or the snowblower. Smart cookie!

    Katerina, waste is an interesting issue. My oven is so poorly insulated it's quite wasteful. A newer, more insulate oven is likely quite efficient. I usually roast a few peppers at a time to make it worthwhile — whether I do it on the grill or in the oven.

    Diva on a Diet, I'm jealous. Most roasted peppers here are soaked in oil. I much prefer my homemade version. But it sounds like you have a wonderful source in place. Lucky you!!

  • danamccauley
    Posted at 16:12h, 30 June Reply

    Sorry if I was the conservation police yesterday – didn't mean to be a pill.

    I love roasted red peppers, too. I have a tip for helping the peels release from the peppers very easily. Do you want to hear it? Hope so, cause my fingers are typing!

    I place the hot, grilled peppers in a bowl and cover it tightly with foil. Once the peppers are cooled to room temp, I remove the foil and the peels have usually almost literally sweated off. Makes peeling very, very easy.

    : )

  • Christie's Corner
    Posted at 16:44h, 30 June Reply

    Dana, Dana, Dana. According to my husband *I* am the Pill — with a capital P. You were not the conversation police at all. I thought it was a valid point and wanted to send readers to your smart stove-top method.

    Great tip on using foil. That's far better than plastic wrap and will update the post accordingly.

    And never hold back on the conversation. That's what a blog is for!!! (Sorry Cheryl, but I felt I needed three exclamation marks for this.)

  • danamccauley
    Posted at 18:53h, 30 June Reply

    I heart exclamation points enough for both myself and Cheryl combined.

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