Grilled peppers are one of the easiest side dishes to pull together. Not only are they full of flavor, but they also add an element of vibrant color to the plate.
Recently I found a package of mini peppers marked down at the store. They were still fresh, but the store simply had more than they could sell in a reasonable amount of time. I ended up getting a pint of mini peppers for $0.99, though they are regularly more than $3 a package.
On sale, a regular size bell pepper is about a dollar, but this pint of mini peppers stretched farther with much more plate appeal than slices of a larger grilled pepper.
One of the interesting things about mini peppers is that you don’t need to core them. There are practically no seeds! This makes them quite easy to prepare.
Just wash them, toss them in a bowl, and drizzle them with olive or grape seed oil. Season them generously with chopped garlic, kosher salt and freshly ground black pepper.
Place them on the hot grill and cook them until they are tender and slightly deflated. The skins will blacken in spots, but that is totally okay. Serve the grilled peppers as a side dish and in salads or sandwiches. They are good hot or at room temperature.
Grilled Mini Peppers
1 pint mini peppers, washed
2 Tablespoons olive or grape seed oil
1 teaspoon chopped garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
In a large mixing bowl, combine the peppers, and olive oil. Season with the garlic, salt, and black pepper. Cook the peppers over a hot grill until the peppers are tender and their skin is blackened in spots. Serve immediately or at room temperature.