On Sat, 29 Jan 2005 12:05:52 -0800, Louis Cohen
> wrote:

>Daniel wrote:
>> Grilled Capsicum
>> = Mild pepper, see http://www.cuisine-vegetarienne.com/index.php?in_id=57
>> in case of doubt.
>>
>> This recipe is not for immediate eating but will produce a nice "snack" to
>> eat, with a beer or 2, while the BBQ is at work.
>> Preferably use red and yellow mild peppers for this recipe.
>>
>> Ingredients for a 1-liter jar
>> 1 kg of mild peppers
>> Olive oil (French better, but Spanish, Italian and Greek OK)
>> 2 garlic cloves
>> Thyme
>> Rosemary
>> 2 laurel leaves
>> Salt, pepper
>>
>> Preparation
>> Peel off the mild peppers. Cut them in 4 pieces, remove the seeds and white
>> parts
>> Baste them with olive oil
>> Place them on the grill, put salt and pepper
>> Cook 2 minutes one side, 2 minutes the other side.
>> Place them in a one liter jar, yellow and red alternately, placing in
>> between herbs and crushed garlic.
>> Pour the olive oil while the peppers are still hot.
>> Let it cool down, then close the jar.
>> Keep in the fridge.
>> Preferably, let them marinate for a week before eating
>> Try that over toasted bread slices (French bread if available).
>> You may also incorporate them into any salad.
>> Your 1liter jar will not last long :-)
>> Cheers
>> Daniel
>>
>>
>This sounds delicious. I make something similar, but in a Spanish style:
>
>- char the bell peppers onall sides over an open flame (on the grill or
>a gas range)
>- place in a bag or other container to healp steam the skin off
>- peel the skin off and remove the seeds and stems
>- place in a jar with salt and sherry vinegar
>
>Can be eaten right away or will keep in the 'fridge for a while.
>
>Wonderful on a piece of bread including sandwiches.

I haven't snipped anything so that it is easier to compare.

I start off just like Louis.
I also use the time to slice and sautee an onion until it is
transluscent. I use EVOO and season with Frank's.

I then peel , clean and slice my peppers [all the pepper and onion
slices s/be about the same size]. I jar this in EVOO with S & P to
taste. Serve as an appetizer, or tapas, or side, along with a fresh
baguette. It can keep in the fridge for a couple of weeks but doesn't
survive a couple of days around here. I prefer to work with yellow,
orange and a few red Bell Peppers.

Harry