Peppers from B.C. are in, and grill is hot, and what better way to elevate the flavor of these beauties by charring them on a barbecue, then tossing them with extra virgin olive oil, garlic, salt and pepper. Finally a dusting of fresh chopped parsley and you have a wonderful side dish, condiment, or amazingly delicious in a panino.
[This post is sponsored by the Italian Center Shop, we have been compensated and all opinions are our own]
Grilled B.C. Peppers an amazing way to bring out the natural flavors of these wondrous vegetables from British Columbia, Canada. Roasting peppers whether on the barbecue or in a hot grilling oven has been a tradition in mine and Nicoletta’s family for many centuries, and the tradition lives and continues on today.
I remember when B.C. peppers were in at the Italian store, my parents would buy cases and be roasting for hours on end these wonderful vegetables. The smell of that charring process was amazing. It always made me hungry and I was waiting, rustic bread in hand and appetite in check, to layer those smoky, acidic soft slices of peppers on that beautiful bread. The oil dripping and the smell of garlic amazing. Mouth opening to take a huge bite out of that pepper open faced sandwich, oils dripping and all. These are great childhood memories and a testament to the importance of food and preparation in an Italian family., one that both Nicoletta and I carry forth in our kitchen and life.
We have been working with the Italian Center Shop, developing recipes for their seasonal produce and amazing products. We are very excited to have this opportunity and when we saw that peppers were in full force on the produce shelves, making them roasted on a nice hot barbecue was a no brainer.
I love the smell of peppers it reminds me of so many favorite dishes, from sauteed Italian sausages and peppers, to a nice mixed cucumber, ripe tomatoes, purple onion, and pepper salad, tossed in a olive oil and vinegar, salt and pepper. Again bread in hand ready to dip into that dressing, lol. I would have to say this is the first time using the purple ones, and I think the combination of that and the yellow and green ones, will make for a nice medley, visually.
It’s time to get these Grilled B.C. Peppers going!
The grill was nice and hot around 450 degrees Fahrenheit. The peppers washed and dried and onto that grill. The smell is wonderful and you can here the sizzle of the juices as the vegetables are heating up. This process demands some attention, turning the peppers frequently getting a nice char on all sides.
The next step is crucial in getting all that charred skin off the flesh of the pepper. After the peppers are nicely charred and softened. Place the peppers in a bowl and cover with plastic wrap. This allows some steaming to separate the skin from the meatiness of the peppers, it also allows them to cool a bit so you won’t be burning your hands while peeling them. Into a bowl they go with some minced garlic which have the hearts removed. I always do this as it takes out that highly acidic flavor of the garlic and also saves you from that lovely breath you can have after eating raw garlic. What I do is cut the garlic length wise and you will see this stem which is sometimes green. I use a knife and remove it. Then I am ready to mince. Try it, it really works.
I pour in the cold pressed extra virgin olive oil, some fresh cracked Mediterranean sea salt and black pepper. I give it a good toss wanting those peppers to release there juices into the oil and also to get that garlic infused into the peppers and oil. Finally some fresh parsley chopped which always adds that finishing touch and flavor and you are ready to eat these babies, so get that rustic bread or whatever choice of bread you want and try these.
You can taste that smoke from the charring and the wonderful taste of the juicy peppers which has intensified the garlic and oil with its righteousness and that little bit of herbiness from the parsley hits you gently. It all comes together with the velvety, silky texture of the peppers luxurious to the palate. This is an easy dish to prepare and even if you want to preserve them longer, into a jar they go topped with a good olive oil, lid on and into the fridge, ready to use at your will, always tasty and a great way to spice up any dish.
P.S. If you do not have a barbecue, another way you could do the peppers is to put them in the oven on the top rack and oven on grill. Place a baking sheet with water underneath. This enables the peppers to get charred and steamed at the same time and also keeps the drippings from falling into the bottom of the oven. Watch peppers carefully turning to ensure they get a char on all sides. The next steps are the same into a bowl or plastic bag, then peeled cut and mixed.
Song of the day: “38 years old” by the Tragically Hip.
I love this Canadian group, the lyrics always takes you on a Canadiana journey. I would also like to say I am incredibly moved by Gordon Downie’s courage and fearlessness in facing his mortality with vigor and might!
- 6 combination of purple, yellow and green B.C. peppers
- 3 cloves of garlic hearts removed and minced
- 3 tbsp of cold pressed extra virgin olive oil
- Sea salt and fresh cracked black pepper to taste
- 1 tsp of fresh parsley chopped
- Wash and dry peppers.
- Heat barbecue to 450 degrees F.
- Place peppers on grill and cook till all sides are charred a bit and pepper has softened.
- Place cooked peppers into a stainless steel bowl and cover with plastic wrap.
- When peppers have cooled a bit peel of charred skin and clean seeds out of the insides.
- Cut peppers into 1/4 inch slivers and place in a bowl.
- Add olive oil, minced garlic, salt and pepper.
- Sprinkle in freshly chopped parsley.
- Give it a good toss to distribute the oil and seasoning well throughout.
- Ready to serve.
If you want to preserve the roasted peppers, place peppers in a jar and top with a good quality olive oil. Place lid on tight and put in fridge.
If you don’t have B.C. (Brittish Columbia, Canada) peppers use whatever is available to you.
1. Side dish (with grilled steak or roasted chicken)
2. Vegetarian Panino with fresh mozzarella
3. As a condiment inside a nice charbroiled burger
4. On a pizza with other vegetables like caramelized onions or artichokes and goat cheese
5. Puree and use as a sandwich spread
6. Crostini with roasted peppers and ricotta cheese, or cream cheese, or goat cheese
7. Pasta with roasted peppers, sun dried tomato, cream sauce
8. Chicken roasted in tomato sauce and roasted red peppers
9. Classic Italian sausage with roasted red peppers
10. Roasted pepper and caramelized onion quiche with soft Asiago cheese
[This post is sponsored by the Italian Center Shop , we have been compensated and all opinions are our own]