Two Dads Cook

Grilled Sweet Peppers

Summer means one thing in this household: grilling. And we were at it all weekend long. These grilled peppers confidently hold their own as a side dish, but you can also fold them into sweet corn salads, dice them into fresh salsas, or slice them into rings and scatter them over leafy greens.

Method:

1 lb. small sweet peppers

1 palmful dried basil, crushed 

coarse salt

freshly ground black pepper

extra virgin olive oil

Preheat an outdoor grill over medium-high heat.

Place the peppers in a sealable plastic container. Add the dried basil, a three-finger pinch of salt, several cracks of black pepper and about 5 counts of olive oil. Seal the container and give it a healthy shake to combine. Let stand 15 minutes, turning once or twice.

Grill the peppers until softened and nicely charred. Finish with a bit of sea salt. Serve alongside your favorite grilled meat or fish, either warm or at room temperature.

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