Author Notes: When peppers are in season I can not grill and eat enough of them. In the winter they are so-so but VERY expensive. I have found a jarred red and yellow roasted peppers at Whole Foods but nothing tastes like peppers grilled black on the Weber, peeled and dressed simply with garlic and good olive oil. When I have time I grill pounds of them and store them in containers covered with olive oil. They will last for up to 2 months in your fridge but you can also freeze them. This was the last of my grilled peppers. Still simply dressed but kicked-up a notch with 3 different types and tastes of olives, lemon zest and the juice of that lemon. These are great on their own with some feta or a Spanish cheese, but would make anything they covered, taste over the top. Hot dogs, hamburgers, grilled bread with ricotta, eggs, chicken...well, I could go on and on. - Stockout
Makes 2 cups
- 3 grilled or roasted red peppers
- Good quality extra-virgin olive oil
- 1/4 cup Kalamata olives, large chop
- 1/4 cup Sicilian olives, large chop
- 1/4 cup pimiento stuffed green olives, large chop
- 1 tablespoon pepadew peppers, minced
- 1 shallot, minced
- 3 cloves garlic, minced
- 1/4 cup Italian flat-leaf parsley, minced
- Zest of a large lemon
- Juice of a large lemon
- Freshly ground black pepper
- Rub peppers with olive oil and grill until blackened on all sides. If winter and you have a gas grill, place peppers right on the gas grate and blacken on all sides. If you have a electric stove, cut the peppers in half and skin side up under broiler until skin starts to blister, about 15-20 minutes depending on your oven. Watch them carefully.
- Once they blackened on all sides wrap each on in a wet paper towel and let steam or place in a large bowl and cover with foil.
- Once they are cool to the touch, remove the skins and discard. Cut open peppers, remove the stem, ribs and seeds. Slice into 1" slices.
- Place in a bowl and add olive oil to cover.
- Add all the other ingredients to the peppers and taste for salt & pepper. Store in the refridgerator until ready to eat. Bring to room temperature.
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives