About this recipe:There are peppers, peppers and still more peppers in this delicious grilled pepper recipe. Feel free to use a mixture of green, yellow, orange and red peppers. This is great on it's own as part of an antipasti platter, and makes a delicious wrap or panini with melted cheese.
14 fresh peppers
6 cloves garlic, minced
225ml (8 fl oz) fresh lemon juice
salt and freshly ground black pepper to taste
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Method Prep:15min › Cook:20min › Ready in:35min
Core peppers and cut into strips. Place peppers in a large roasting tin. Add garlic cloves. Sprinkle with salt, pepper and half of the lemon juice. Toss slightly to distribute the seasonings.
Grill on the top rack (closest to the heat source) stirring occasionally until all peppers are soft and some are slightly charred, about 20 min. Place peppers and any accumulated liquid into a bowl or container. Add remaining lemon juice and toss well.
Serve this warm or after it has been refrigerated for at least a few hours. Toss before serving.
Too sour! The peppers shrunk down and became mushy and the lemon juice dressing was almost too sour to eat. Might be good with a different dressing, maybe italian or balsamic vinegarette. - 24 Jul 2008