Woohoo! Another Fun Friday and it’s time for grilled peppers. We were out on a long drive last weekend to take advantage of the great weather. On our way home we stopped by some farm stands selling gorgeous, fresh produce. There were lots of corn, new potatoes, cucumbers, zucchinis, a variety of peppers, sweet onions, and juicy tomatoes. I bought a little bit of everything and couldn’t wait to get home to put them on the grill.
I roughly chopped up the onions, sweet green, purple, and banana peppers and threw them into the grill pan. Seasoned them with thyme, freshly ground flavored sea salt and pepper and a good drizzle of extra virgin olive oil before putting them on the grill. Ro-Ri San also grilled some nice juicy steaks and beer bratwursts we bought from the butchers. The aroma from the grill was just fantastic. As soon as the goodies were done on the grill, I allowed the steaks to rest while I made a simple vinaigrette of lime juice, agave nectar, and extra virgin olive oil for the peppers. I transferred the grilled peppers to a salad bowl, tossed in some baby yellow tomatoes and thinly sliced basil from the garden, and poured in the dressing. I gave it a good toss and dinner was served.
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