Best Grilled Tricolor Peppers Recipes

ROASTED TRI COLOR PEPPERS AND ONIONS

Steps:

• Heat oven to 375.
• Line jelly roll pan with foil and spary with cooking spray.
• Cut peppers into 1" pieces.
• Cut onions into quarters.
• Arrange in single layer on baking sheet and spray veggies with cooking spray.
• Bake 20 minutes and stir.
• Sprinkle with herb blend, basil and cumin.
• Increase oven to 425.
• Bake 20 minutes more or until edges are black and veggies are crisp tender.

ROASTED OR GRILLED PEPPERS

Steps:

• Preheat the oven to 425ºF. Line a baking sheet with foil. Place the peppers on the foil and bake in the oven for 30 to 40 minutes, using tongs to turn the peppers every 10 minutes. The peppers are done when their skin is brown and puffed. It won't be black the way it is when you grill them.
• Transfer the peppers to a bowl. Cover the bowl with a plate or with plastic, and let sit for 30 minutes, until cool.
• Carefully remove the skins, then, holding the peppers over the bowl so no juice escapes, separate into halves or quarters and remove the stems, seeds and membranes Cut into strips if desired, and place in another bowl. Strain in the juice. If storing for more than a day, toss with 2 tablespoons extra virgin olive oil. Refrigerate until ready to use. If you wish, toss with the optional ingredients shortly before serving.
• Using a Burner: Light a gas burner and place the pepper directly over the flame. As soon as one section has blackened, turn the pepper, using tongs, to expose another section to the flame. Continue to turn until the entire pepper is blackened. Place in a plastic bag and seal, or place in a bowl and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, holding it over a bowl, remove the seeds and membranes, and store as instructed above.
• Using the broiler: Preheat the broiler. Cover a baking sheet with foil. Place the baking sheet under the broiler at the highest setting. Turn the peppers every 3 minutes or so, until uniformly charred. Proceed as above. Using a grill: Place on a grill directly over hot coals and turn as each side becomes charred and blackened. When the entire pepper is charred, remove from the grill and proceed as above.

GRILLED PEPPERS AND ZUCCHINI

Steps:

• Place the vegetables on a double layer of heavy-duty foil (about 18 in. x 15 in.). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes on each side or until vegetables are crisp-tender.

GRILLED TRICOLOR PEPPERS

Steps:

• Coat grill with cooking spray and heat on high. Toss bell peppers, onion, oil, salt and pepper in a bowl. Grill, turning occasionally, until vegetables soften, about 15 minutes. Serve immediately.

TRICOLOR ROASTED PEPPERS

Steps:

• Char all peppers and chilies over gas flame or in broiler until blackened all over. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers and chilies. Cut peppers and chilies into large triangles.
• Mix all remaining ingredients in large bowl. Add roasted peppers and chilies and toss. Season to taste with salt and pepper. Cover; chill at least 3 hours or overnight. Bring to room temperature.

TRI-COLOR PEPPERS IN GARLIC, ONIONS AND TOMATOES

Steps:

• Heat olive oil in large frying pan.
• Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
• Add parsley, cilantro and garlic and cook another 2-3 minutes.
• Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
• Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
• (Do not overcook the peppers).
• The sauce should be somewhat thick.
• If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
• Check the seasoning again at this point.
• Add the peppers and onions back into the sauce, if necessary.
• Serve immediately.
• The dish may be made ahead of time and rewarmed when served.

GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE - W

Steps:

• Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
• Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside.
• Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.

GRILLED PEPPERS

Steps:

• Rub 4 halved red bell peppers with olive oil. Grill, turning, until tender, 15 minutes. Transfer to a bowl, cover and let steam 10 minutes; peel off the skin. Whisk 3 tablespoons olive oil, 2 tablespoons each red wine vinegar, chopped scallions and parsley, 1 teaspoon finely chopped oregano and 1/2 teaspoon salt. Drizzle over the peppers.