How to Roast Red Peppers on the Grill

| June 17, 2011 | 6 Comments

Grilled Roasted Red Peppers - roasting

When I came home from work the other day and set up to, well, work, I discovered that my home internet wasn’t working. And to make matters worse, tech support was closed. So, I worked offline for a bit (getting a ton done!) before going to bed early. The next morning I woke up early and found that my internet still wasn’t working. Joy.

But then I really did find joy in the situation. I got up, read for a little while and then started working on a few new recipes and techniques in the kitchen. Before I knew it, I had several dishes done, had fed the kids and myself and it was 9 a.m., when tech support opens again.

I cannot tell you how great it felt not to be tethered to the internet or my computer for those hours. It makes me want to take time away from it on purpose. Actually, I really know that I should.

One of the things I was working on that morning was these Grilled Roasted Red Peppers. It’s a super easy technique that doesn’t heat up the kitchen and does produce juicy, sweet, smoky peppers. Oh, they are so good — perfect for sandwiches, sauces, on salads and so much more (and no, not all the uses begin with ‘s’!).

How to make Grilled Roasted Red Peppers:

Start with a hot, hot, hot grill. Place the peppers directly on the grates and close the lid. Let them cook for about 5 minutes, then flip them. Let them cook about 5 minutes more. Then flip them again to any spots that are still red.

Grilled Roasted Red Peppers - Charred

Once they are good and charred, remove them from the grill and let the peppers cool. They will deflate as they do.

Grilled Roasted Red Peppers - body

Peel away the charred skin and, if desired, rinse in cool water. Finally, cut away the stem and seeds. Slice the peppers as desired. Enjoy!

Next week, I will be sharing a favorite way to use these peppers.

Category: Eating Locally, Homecooking, Gardening, Recipes, vegetables

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

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  1. Kate says:

    I get stressed without internet – but I always want it to be relaxing!

  2. I love roasted peppers but never have the heart to heat up the house roasting them in the oven in the summer. Great idea to do this on the grill.

  3. Dianne Temirian says:

    It was a bit of a job getting blackened skin off, but now they’re
    sealed & refrigerated. How does one use them? Are they good
    in egg dishes? Guessing good over roast beef sandwich, but
    what else?

    • Sarah W. Caron says:

      There are so many ways to use them, Dianne! Try them in all kinds of sandwiches (I love them with turkey and fresh mozzarella), in salads, on crostini (perhaps with a spread of ricotta), in pastas, with antipasti type stuff as an appetizer (olives, prosciutto, hard cheeses, etc), in hummus … oh, the list goes on and on.

  4. Robert kramer says:

    Place the peppers in a bowl and cover with plastic wrap for 15 min. The steaming will make the skins easy to remove

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