How to Grill Bell Peppers on a Gas Grill

Grilled bell peppers are a simple accompaniment for everything from barbecued meals to summer salads to pasta with meatballs. They are versatile and can be used as ingredients in recipes from soups to salsas to sauces; the charred peppers add a smoky flavor to whatever they are used in.

Instructions

Difficulty: Easy

Things You’ll Need:

• Gas grill
• Canola oil
• Bell peppers
• Olive oil
• Salt and pepper
• Tongs

1. Rinse and dry the bell peppers. Cut them into quarters and remove the seeds and white membranes or cut into rings or strips if you prefer.
2. Coat the peppers with olive oil and sprinkle with salt and pepper if desired. Or, soak for about 25 minutes in a marinade of your choice.
3. Heat the gas grill on low. With a paper towel, add a small amount of canola oil to the grills so the peppers don't stick.
4. Place the peppers on the grill cut side down with the tongs. Cook, turning occasionally, for a few minutes. The peppers should be somewhat soft and have dark grill marks.
5. Remove the grilled peppers and serve immediately.

Tips & Warnings

• Serve grilled peppers alongside meat, on burgers or in salads, salsas and soups.
• If using the peppers in a recipe, place them in a bowl immediately after removing from the grill and cover tightly. Let them sit for 5 minutes; the steam created by the hot peppers will help loosen the skins. Peel with a peeler or knife, then purée or cut into strips.
• To store grilled peppers, after removing the skins, place the flesh in a screw-top jar. Pour in olive oil to cover. Store in the refrigerator for up to a week.
• Do not heat the grill too hot, because the heat from gas grills can be too intense for vegetables.