Ember-Roasted PeppersSteven Raichlen
- Yield: Serves 4 to 6
- 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.