Use broad panels

Cut each pepper into three or four wide side panels. Remove stem, seeds and white membranes without chopping the pieces too small. Broad surfaces sit securely on the grate and peel more easily after steaming. The skin may blister darkly for this method, but the flesh underneath should not burn through. Do not rinse peeled peppers under water, which washes away juices and flavor. A few small skin remnants are preferable to mashed pepper flesh.

Yellow peppers often taste milder than red ones; mixing them gives the platter variety without a second method. Green peppers are more assertive rather than a neutral substitute. When filling bread, let the finished strips drain briefly so all the garlic oil does not soak straight into the crumb.

The recipe

Serves 4

Ingredients

  • 4 red or yellow bell peppers
  • 2 tbsp olive oil
  • 1 small garlic clove, finely grated
  • 1 tbsp red wine vinegar
  • ½ tsp fine salt
  • ¼ tsp black pepper
  • 1 tbsp chopped parsley

Method

  1. Cut peppers into broad seeded panels and brush with one teaspoon of the oil. Grill skin-side down over medium-high direct heat for approximately 6–10 minutes until blistered.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Turn briefly to heat the flesh side. Transfer to a heatproof bowl and cover with a plate for ten minutes. Carefully peel away skins and tear the flesh into broad strips.
  4. Combine remaining oil with garlic, vinegar, salt, pepper and parsley. Toss with warm peppers and their collected juice. Serve immediately or refrigerate promptly; this fresh garlic-oil mixture is not a room-temperature preserve.

Storage

Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.