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Marinated Grilled Peppers With Olives and Anchovies |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Marinated Grilled Peppers With Olives and Anchovies recipe on the web!!ITALY Special Equipment: Vegetable Grate (optional) Like most Italian grilled dishes, this one is simple. Good results depend on the quality of the raw ingredients, rather than on complex marinades or lots of ingredients. You can use any type of bell pepper or even a kaleidoscopic mixture of red, green, yellow, and purple peppers. I first tasted the dish done solely with red bell peppers and that’s how I prefer it. For a more rustic dish, leave the pepper skins on as I do here. For a more refined dish, grill the peppers whole and peel them. _ red bell peppers, medium ___ c olive oil, extra-viring Salt, coarse (kosher or sea) and freshly ground black pepper, to taste _ to 4 anchovies, oil-packed, drained and cut into 1/4-inch pieces _ tbs capers, drained _ basil leaves, fresh, thinly slivered ___ c olives, nicoise or other oil-cured _ tsp balsamic vinegar, (or to taste) 1. Preheat the grill to high. 2. Halve, stem, and seed the bell peppers. Cut each half lengthwise into 2 pieces. Toss the pepper pieces with 1 tablespoon of the oil and salt and pepper. 3. When ready to cook, preheat a vegetable grate (if using) for 5 minutes. Arrange the peppers on the hot grate and grill, turning with tongs, until blistered and nicely browned all over, 3 to 5 minutes per side (6 to 10 minutes in all). Transfer to a cutting board and let cool. Cut each piece into 1/2-inch-wide strips. Place the strips in a shallow serving bowl. 4. Add the anchovies, capers, basil leaves, olives, balsamic vinegar, and remaining oil to the bowl with the peppers and stir to combine. Marinate for at least 15 minutes or as long as 2 hours before serving. Serves 4 to 6 as an appetizer or a side dish Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Japanese Vegetable Mixed Grill / Robatayaki Grilled Vegetable In The Style Of Santa Margherita West Indian Grilled Vegetables / Choka Catalan Grilled Artichokes Fire-Roasted Breadfruit Tandoori Cauliflower Grilled Corn With Shadon Beni Butter Grilled Eggplants With Miso "Barbecue" Sauce Argentinian Grilled Eggplant Grilled Fennel Garlic Kebabs Grilled Long Beans Korean Grilled Mushroom and Scallion Kebabs Sesame Grilled Oyster Mushrooms Shiitake and Scallion Kebabs Chorizo Grilled Mushroom Grilled Mushroom Caps With Arugula Butter Grilled Okra Grilled Green Onions Romesco / Calcots Marinated Grilled Peppers With Olives and Anchovies Grilled Plantains Potatoes a' la Ketchup Foil-Grilled Potatoes With Asian Seasonings Onions And Potatoes Grilled In The Coals Peruvian Potato Mixed Grill Greek Garlic and Lemon Roasted Potatoes Grilled Sweet Potatoes With Sesame Dipping Sauce West Indian Pumpkin Gratin Grilled Dilled Tomatoes |
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