Grilled red, yellow and orange bell peppers add a delicious smoky flavour to this versatile side dish. They are the perfect addition to sandwiches, salads, pastas and antipasto platters. Instead of charring peppers on the barbecue, you could also char them under the broiler.
4 mixed bell peppers (red, yellow and orange)
Pinch dried oregano
¼ cup extra virgin olive oil, to taste
2 tbsp. balsamic vinegar
Salt and pepper, to taste
Preheat grill to high.
Grill peppers for 10 to 15 minutes, turning occasionally, until charred.
Transfer peppers to a bowl and cover with plastic wrap. Let peppers sit for 5 to 10 minutes. (The residual steam and heat will make it easier to remove the peel.) Peel the charred skin off the peppers.
Cut peppers into strips. Drizzle with olive oil, balsamic, oregano and salt and pepper.
Yield: 4 servings.