Steven Raichlen's Barbecue! Bible


Ember-Roasted Peppers

Recipe by Steven Raichlen


  • Yield: Serves 4 to 6
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  • 2 red bell peppers
  • 2 yellow or orange bell peppers
  • 2 green bell peppers
  • Extra virgin olive oil
  • Coarse sea salt and freshly ground black pepper
  • 1 lemon, halved, for squeezing

Step 1: Light the charcoal in a chimney starter. Rake the coals into an even layer over the bottom of your grill. Leave the grate off the grill.

Step 2: Lay the peppers directly on the coals. Cook until charred black on all sides, 1 to 2 minutes per side. Be sure to char the ends, too. Transfer the peppers to a cutting board and let cool.

Step 3: Using a paring knife, scrape the burnt skin off the peppers. Cut the bell peppers in half and scrape out the veins and seeds. Arrange the peppers on a platter. Drizzle with olive oil and season with salt and pepper. For extra flavor squeeze on lemon juice. Serve warm or at room temperature.