Are you looking for a simple, healthy and tasty recipe to make on your plancha grill? Grilled peppers on the grill are a classic of Mediterranean cuisine. Thanks to the heat of the wood fire, the peppers develop slightly smoky flavours and a melting texture that perfectly accompanies meats, fish or barbecues.
This grill recipe is ideal for an appetizer, as a side dish or as a base for many summer preparations.
NECESSARY EQUIPMENT
- Un brasero plancha COEO
- A cooking tongs
- A cutting board
- A sharp knife
- A salad bowl
Number of people : 4
Preparation time : 15 minutes
Temps de cuisson : 10 à 15 minutes
Resting time : 10 minutes
INGREDIENTS
- 3 red peppers
- 2 yellow peppers
- 1 green pepper
- 3 tablespoons of olive oil
- 3 cloves of garlic finely chopped
- Fleur de sel
- Black pepper from the mill
- A few leaves of fresh basil
- A few sprigs of flat parsley
Wash the peppers thoroughly.
Preheat your COEO plancha grill to medium temperature.
Place the whole peppers directly on the hot plate.
Cook them, turning regularly for about 20 to 25 minutes until their skin is well charred all over.
Remove them from the braai and immediately place them in a bowl covered with a lid or cling film.
Let them rest for 10 minutes. This step makes peeling easier.
Gently remove the skin, seeds, and white parts.
Cut the peppers into wide strips.
Arrange them on a dish.
Add the olive oil, chopped garlic, fleur de sel, and pepper.
Gently mix, then add the basil and fresh parsley.
Serve warm or cold according to your preferences.
WHY COOK PEPPERS ON A BRAAI?
Cooking on a braai allows the peppers to develop a unique flavour thanks to the wood fire.
Their flesh becomes meltingly tender while their natural sugars concentrate, bringing a particularly pleasant sweetness.
The braai is also ideal for cooking several vegetables simultaneously and creating a colourful assortment of grilled vegetables.
TIPS FOR SUCCESSFUL GRILLED PEPPERS ON A BRAAI
- Choose firm and shiny peppers.
- Do not hesitate to char the skin well.
- Respect the resting time before peeling.
- Use quality olive oil.
- Prepare the peppers a few hours in advance to further develop the flavours.
- Add some aromatic wood chips to enhance the smoky notes.
GOURMET VARIATION: FETA-MARINATED PEPPERS
After peeling the peppers, add:
- 150 g of crumbled feta
- Some black olives
- A drizzle of balsamic vinegar
- A few leaves of fresh oregano
This version makes an excellent summer starter or a perfect accompaniment for barbecued dishes.
WHAT ACCOMPANIMENT TO SERVE WITH GRILLED PEPPERS?
This plancha grill recipe pairs perfectly with:
- Rib of beef on the barbecue
- Grilled duck breast
- Flambéed prawns on the plancha
- Wood-fired marinated chicken
- Artisan sausages
- Grilled goat cheese
- New potatoes
COEO TIP
Prepare a large quantity of grilled peppers and store them in a jar with olive oil, garlic, and fresh herbs. They will keep for several days in the fridge and will gain even more flavour.
FAQ: GRILLED PEPPERS
SHOULD YOU PEEL THE PEPPERS AFTER COOKING?
Yes, the skin becomes easier to remove after a few minutes of resting in a closed container.
CAN YOU PREPARE THE PEPPERS IN ADVANCE?
Yes, they are often even better the next day after marinating in olive oil.
WHICH PEPPERS TO CHOOSE?
A mix of red, yellow, and green peppers provides the best balance of sweetness, colour, and flavour.
CAN YOU FREEZE GRILLED PEPPERS?
Yes, they freeze very well once peeled and cut.
CAN THEY BE SERVED COLD?
Yes, they are delicious in salads, as antipasti, or as a starter.
