These bell peppers have come along with me since the dawning of my cooking journey. I started making them when I was really young for summer bbqs back in England for my parents and friends. I’m not sure how they came to be other than I think I was experimenting and they tasted so delicious that they just stuck. Now they are a staple side dish to all my bbq meats and salads. I love these served with a steak, potato salad and corn on the grill. The marinade is so ridiculously simple and really yummy to use the next day for salads or in a sandwich, (if there are any left). Check out the recipe below!
You will need:
4 bell peppers, de-seeded and halved
1/2 cup balsamic
1/4 cup olive oil
2 cloves garlic, whole but smashed lightly
2 tbsp honey
Salt/ pepper to taste
That’s literally it! Halve the peppers and place on the grill with a little oil or roast them in your oven at 425 degrees with a little oil. Then make the marinade by pouring the ingredients all together in a dish or bowl big enough to coat. Once grilled, it’s an option to cover with some foil or plastic wrap and skin the peppers as that will allow the skin to peel easily. If you want to leave the skin on, which I often do, just toss them straight into the mixture and let the hot peppers sit in it and soak up all it’s sweet tangy goodness. Serve and enjoy!