Roast Peppers alla Genovese

21 Nov

On this beautiful sunny day, warm enough for me to go out on the deck in short sleeves, I roasted some peppers on our Weber grill. It’s my side dish contribution to my sister’s non-traditional Thanksgiving meal, featuring lasagna instead of turkey.

The roasting begins. The idea is to char the skin on all sides.

Roasting almost done as the peppers begin to collapse upon themselves.

Charred skin and innards removed, I sliced up the peppers and added olive oil, balsamic vinegar, garlic, salt and pepper. They will marinate overnight. I must tell you, the aroma in my kitchen is unbelievably irresistible.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: