Grilled Pepper Salads

Pound for pound, sweet peppers are one of the most expensive vegetables in the grocery store’s produce section. They’re worth it for one or two but it’s hard to justify gorging on peppers at $1.50 a pop.

But beginning in early September, the farmers market has big baskets of sweet peppers priced for a binge, some times four for a dollar.

Side-by-side with the perfect commercial beauties, garden-grown peppers are small and odd-shaped. But they’re full of freshness and flavor. Yes, September is the month to feast on sweet bell peppers!

WARM PEPPER SALAD Arrange grilled peppers in a single layer in a baking dish. Top with an ounce of finely chopped anchovies, a handful of capers and Italian seasoning. Repeat with a second layer, then drizzle the anchovy oil over top. Let flavors meld in a 350F oven for 20 – 30 minutes. Good served warm or at room temperature.

ALANNA's TIPS I love the food processor attachment to my immersion blender. It’s the perfect size for dressings and other small jobs. Like the sound of these grilled pepper dishes in the off season? Trader Joe’s sells frozen grilled peppers that are decent if somewhat odd-sized. Just warm them in the oven for a few minutes, then scrape off the skins.

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. What are you gorging on? Send a favorite recipe to e-mail.

FAMILY RECIPE:
GRILLED PEPPER SALAD

Smoky peppers in a pesto-ish dressing

Hands-on time: 15 minutes
Time to table: 45 minutes
Serves 4

• 4 large or 8 small sweet peppers (preferably a colorful mix of red, yellow, orange and green peppers)

DRESSING
• 1 clove garlic
• Juice of 1/2 a lemon (about 1 tablespoon)
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon kosher salt
• 2 tablespoons Italian parsley
• 2 – 3 basil leaves
• 1 - 2 tablespoons toasted pine nuts

Grill whole peppers until charred, about 5 minutes per side. Transfer into a bowl or paper bag and seal tightly for 20 minutes. Remove the stems, cores and seeds, then cut flesh into quarters. Remove the skins and discard, then transfer peppers to serving dish.

Meanwhile, buzz the dressing ingredients in a small food processor (see ALANNA’s TIPS) or mince and mash with the back of a wooden spoon. Gently toss dressing into peppers. Serve and enjoy!

NUTRITION ESTIMATE Per Serving: 99 Cal; 6g Tot Fat; 1g Sat Fat; 11g Carb; 4g Fiber; 303mg Sodium; 0mg Cholesterol; Weight Watchers 1 point

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How to Roast Peppers in the Oven

Unless the grill is already hot, I like to roast the peppers in the oven. Just slice the peppers in half vertically, then remove the cores, membranes and seeds. Flatten the halves skin-side up on foil on a baking sheet. Place directly under the broiler until the skins blister and blacken. (With a whole tray of peppers, you may need to do one half at a time.) Remove from the broiler and fold the foil over the peppers to form a tight packet; let rest for about 5 minutes. With your fingers, lift off and discard the skins, then slice the flesh into strips.
If you can, use thin-skinned peppers often found at the farmers market versus the thick-skinned peppers from the grocery store.
Don't be afraid to throw in a mild and smoky poblano pepper or two!

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What to Make When Peppers Are Plentiful

(hover for a description, click a photo for a recipe)

~ more bell pepper recipes from A Veggie Venture ~

~ more salad recipes ~

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