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

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.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

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