The last of the bell peppers/capsicums appear in late fall. They grow prolifically in the garden, their jewel tones hidden beneath dark green foliage. The yellow and purple and fiery orange flesh brightens any plate. But there are also other varieties of sweet peppers. Here a mixture of peppers and chiles is simply grilled, then tossed with salt and pepper. Sauvignon Blanc can stand up to the heat of the chiles in this recipe.
- Yield: 6 Servings
- 3 bell peppers/capsicums, either red, orange, yellow, purple or a combination, stemmed, seeded, and deveined
- 2 banana or gypsy peppers, stemmed, seeded, and deveined
- 3 small chiles, such as serrano or jalapeño, halved, seeded, and deveined
- 2 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp freshly ground pepper
- Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue.
- Cut the bell peppers/capsicums and banana peppers into lengthwise slices 2 in/12 mm wide. In a medium bowl, toss the peppers and chiles with the olive oil, salt, and pepper. Grill for 3 to 5 minutes on each side, or just until tender.