Grilled Sweet Palermo Peppers

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19 January 2021 BY Julie Biuso
SERVES: 4 or more

These taste as good as they look!

Introduction

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4 long yellow peppers (capsicums / bell peppers or ‘pointy beaks’ / Palermo peppers / King Sweeties or whatever you call them) 1 Tbsp extra virgin Flaky sea salt Freshly ground black pepper Caper Dressing 2 Tbsp capers 2 large clove garlic, peeled and finely chopped 2 Tbs chopped, basil leaves 4 Tbsp extra virgin olive oil Flaky sea salt and freshly ground pepper to taste

Method

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1 Cut peppers in half down the length, cutting through the stalks; leave stalks intact as this will hold the peppers together. Carefully remove seeds and seed membranes without piercing the pepper flesh. Transfer peppers to a large dish. Drizzle with oil, sprinkle with salt and grind over a little pepper. Toss gently.

2 Preheat barbecue and when hot give peppers another quick toss, then cook them on the grill, cut side up, for about 5 minutes with the lid down, otherwise, drape loosely with tin foil. Turn peppers and cook for about 5 minutes more, until nicely charred and softening (you don’t want them raw and hard but nor do you want them collapsing). Transfer to a plate.

3 To make the dressing, chop capers, garlic and basil and mix in a bowl with olive oil and a little salt and pepper to taste. Spoon dressing over and serve at room temperature.

Recipe Notes

Another idea is to add spices to the oil marinade. Add ½ tsp each fennel and coriander seed and toss with peppers, oil and salt and pepper. Serve the peppers with a Greek salad with feta, crusty bread, olives, that sort of thing, or with a spatch-cocked roast chicken and a green salad (use rocket, cos, baby spinach leaves, mizuna, sorrel, and any fresh herbs you fancy such as basil, chives, fennel fronds etc.).

You can also grill long red peppers the same way.