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A Recipe from Our Cookbook: Grilled Bell Peppers and Other Summer Vegetables

September 3, 2010

Bell peppers and chili peppers, ready for the grill.

Grill red, yellow, and orange bell peppers alongside sweet onions, green asparagus, eggplant, even early potatoes, and you have the perfect summer side dish.  In Welcome to Michael’s, Michael advises improvising, using what you have on hand and experimenting with what works well together on the grill.  You’ll find your perfect combination—and then new ones.

Grilled Bell Peppers and Other Summer Vegetables

Serves 4

  • 1 each red, yellow, and orange bell peppers, cored, seeded and quartered
  • 1 zucchini, sliced lengthwise
  • 1 yellow summer squash, sliced lengthwise
  • 16 cherry tomatoes
  • 4 thin lengthwise slices Asian eggplant
  • 4 large slices of sweet onion, such as Walla Walla, Vidalia, Texas Sweet, or Maui
  • 1 large head radicchio, quartered, or 2 small heads, halved
  • 12 small new red potatoes or white peewee potatoes
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped fresh herbs

Preheat the grill.

Place the vegetables on a platter and generously  season with oil and salt and pepper to taste, tossing to coat.

Place the vegetables on the grill, without crowding, making sure the peppers are skin side down. Grill, turning everything but the peppers occasionally, until nicely charred (about 6 minutes).

Using tongs, carefully transfer the vegetables to a platter.  Drizzle with additional oil and sprinkle with herbs. Serve hot or at room temperature.

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