An essential technique in the vegetarian playbook, grilling intensifies the flavors of vegetables, producing dishes that are complex, savory and sweet.
Grilled Bell Peppers
1 pound peppers, stemmed and seeded
2 tablespoons olive oil
1 teaspoon balsamic vinegar
Salt and pepperto taste
Prep time: 10 minutes
Total time: 30 minutes
Remove top and bottom from peppers. Slice peppers crosswise. Remove excess pith and seeds.
Place peppers flat, skin side up on a contact grill and brush with olive oil. Cook until tender, about 10 minutes. Flip peppers skin side down. Remove from heat when skin begins to blacken and blister, about 10 minutes. Allow to cool and cut into 1/2-inch strips.
Arrange peppers on plate. Drizzle with balsamic vinegar. Serve with toasted bread or as fixings for sandwiches.