Grilled Sweet Peppers with Two Dressings

Peppers-GRILLED-SaIn the summer, when we have our vine-ripened ‘Florina’ peppers I simply like to grill them and serve with bread and cheese, or as accompaniment to meat, poultry, or fish. Here is the simplest way to grill and peel long or round peppers.

SERVES 8-10

8-12 long or round sweet peppers, any color

Wash and dry the peppers. Halve them, if they are long or cut them lengthwise into thirds, seed them and discard the stems.

Pepper-cutting-S1

Each pepper should yield 2 or 3 quite flat pieces.

Position an oven rack about 5 inches from the source, line a tray with parchment paper and lay the pepper pieces, skin side up, on the paper. Broil the peppers for about 15 minutes, until the skins are black and blistered.

Peppers-roasted-S1Place the peppers in a bowl and cover with aluminum foil and let stand for about 5 minutes. This facilitates the peeling. To peel off the skin pinch it in the center, where it looks detached and pull it carefully; it detaches usually in one piece.

Pepper-peeling-SArrange the pepper pieces on a dish while still warm and drizzle with Pomegranate Molasses Vinaigrette or with the Spicy Anchovy Vinaigrette (recipes follow) making sure all the pieces get some dressing. Sprinkle with thyme or oregano, if you like.

Peppers-Oval-plate-SGrilled Bell Peppers will keep for about 2 weeks covered in the refrigerator. The oil will solidify, so bring to room temperature before serving.

 POMEGRANATE MOLASSES VINAIGRETTE

I use it to dress grilled peppers, but it complements beautifully any kind of steamed greens, broccoli or cauliflower.

2 tablespoons Pomegranate Molasses, or more, to taste

2-3 tablespoons sherry vinegar, to taste

1 teaspoon salt, or more, to taste

1/4 cup fruity olive oil

1/2 teaspoon freshly ground black pepper

Dried thyme, savory or oregano (optional)

Whisk all ingredients together in a bowl or jar, taste and adjust the flavor.

SPICY ANCHOVY VINAIGRETTE

I use it to dress grilled peppers, but it complements beautifully any kind of steamed greens, broccoli or cauliflower.

1/4 cup fruity olive oil

2-3 mashed anchovy fillets

1-2 teaspoo2-3 tablespoons sherry vinegar, to tastens

Aleppo or Maras pepper flakes, to taste

In a bowl, mash the anchovies in the olive oil and add 2 tablespoons vinegar and the pepper flakes.  Whisk and taste, to correct the flavor.

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