As I heard someone say at the Market last week, “peppers are popping up everywhere!” Whether you like them hot or sweet; paired with other summer fare or all by themselves; steamed, grilled, sauteed, or baked; peppers are positively praiseworthy!
The following recipe is simple, versatile, and scrumptious alone or as an accompaniment to any type of grilled meat, poultry, or fish. I personally like it with a beautiful medium rare steak and a glass of good red zinfandel — summer heaven!
Grilled Mixed Peppers and Onions
adapted from Martha Stewart Living, Summer 2001
- 1 white onion, peeled, cut into 1/4-inch-thick rounds
- 1 red onion, peeled, cut into 1/4-inch-thick rounds
- 4 bell peppers, quartered and seeded*
- 3 tablespoons olive oil
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
*or any type of peppers you like
- Soak wooden skewers 20 to 30 minutes. Heat a grill to medium. Skewer the white and red onion slices, passing the skewer through each layer; skewer the green, red, orange, and yellow peppers. Place the skewered vegetables, olive oil, salt, and pepper in a shallow bowl, and turn the vegetables until they are coated.
- Place vegetables on grill, and cook until lightly charred, 6 to 8 minutes per side. Transfer vegetables to a cutting board. Cut peppers into 1/2-inch-thick slices, and remove skewers from onions. Transfer vegetables to a serving platter. Serves 4.
By cutting the peppers and onions in smaller strips, this becomes a lovely relish for grilled sausages and can even top farm fresh eggs for breakfast. For our Guide to Peppers at the Market, click here. For our BRFM Stuffed Peppers recipe, click here.
The following recipes take full advantage of our summer bounty pairing all kinds of peppers with other seasonal Market stars!