Summer means one thing in this household: grilling. And with spring now in full swing and Memorial Day approaching, we can't help but spend our weekends at the grill. These grilled peppers confidently hold their own as a side dish, but you can also fold them into sweet corn salads, dice them into fresh salsas, or slice them into rings and scatter them over leafy greens.
Method:
1 lb. small sweet peppers
1 palmful dried basil, crushed
coarse salt
freshly ground black pepper
extra virgin olive oil
Preheat an outdoor grill over medium-high heat.
Place the peppers in a plastic container or baggie. Add the dried basil, a three-finger pinch of salt, several cracks of black pepper and about 5 counts of olive oil. Seal the container and give it a healthy shake to combine. Let stand 15 minutes, turning once or twice.
Grill the peppers until softened and nicely charred. Finish with a bit of sea salt. Serve alongside your favorite grilled meat or fish, either warm or at room temperature.
