First, an ode to my peppers, from their very beginnings
Just a baby
Seedling
Go, baby, go!
Red peppers are one of my favorite foods. They’re amazing roasted, better grilled, and best, grilled with fresh herbs. There’s something about adding herbs and sea salt that just adds another dimension of yum that just puts them over the edge of total yumminess. My favorite is with thyme, but I’ve used rosemary for a change, too. You just can’t go wrong.
Not only that, the leftovers are incredible! Red pepper soup. Red pepper sauce. Red pepper dip. Are you drooling yet? And no, I do not discriminate. Yellow and orange peppers are just as welcome on my grill, but they’re usually harder to come by. I usually use bells, but smaller ones work, too. About half of the ones in the picture of grilled peppers above are actually from my garden
My poor husband knows that no matter how many peppers we make, I’m eating most of them, and so help him if he tries to steal my peppers. Seriously, good grilled red peppers are up there with chocolate in my book.
9 peppers, seeded and chopped or torn in 4ths (depending on the size)
2 loosely packed tablespoons of fresh thyme leaves
1/2 teaspoon of sea salt
1/4 teaspoon of cayenne (optional)
1/2 teaspoon of vitamin c crystals, a good squeeze of lemon, or splash of balsamic vinegar (optional)
3 Tablespoons high heat oil (almond, avocado, rice bran, high heat sunflower or safflower, etc)
Mix peppers with seasonings. This can be done a few hours in advance if needed. Put peppers on grill on low to medium heat skin side down. Turn once they’ve started browning (about 5 minutes) and grill 3-4 minutes more on the second side.
This is my submission for Weekend Herb Blogging, originated by Kalyn’s Kitchen. Our host this week is Ulrike from Kuchenlatein. The posts look so yum that I’m going to have to find a site that does translations!
Tags: corn free, dairy free, egg free, gluten free, grain free, low glycemic, no amylose, soy free
Powered by FireStats
Oooh, yum!
Great way to make red peppers (one of my favorites, too).
I’m with you – grilled red peppers are up there with cupcakes and cookies, seriously!
Your peppers look amazing!
I love how you showed them from seedlings to now.
Hey, I speak mostly fluent German if you need something translated from Kuchenlatein! At this point in the late summer, I am regretting my decision to not grow any red peppers and just focus on the hot ones…. pepper envy.
[...] for my adoption/adaption of 101 Cookbooks. I also posted one of my all time favorite recipes, Grilled herbed peppers. DH got a beautiful birthday cake, which I will post [...]
Your peppers look amazing. I don’t have luck with red peppers, I always buy the best at a Turkish deli.
And BTW, my German readers bemoun that I blogged to much in English lately.
Thanks for sharing your successful pepper cultivation for WHB
I love grilled peppers. Have you tried adding them to gazpacho?
Love seeing your peppers grow up! Nothing better than grilled red peppers. Yum!
I agree, grilled red peppers are heavenly. My peppers are not producing much of anything this year and I have no idea why!
Lucky girl, mine don’t want to grow as the shoud.
[...] Friday: Grillin’ Grilled Buffalo burgers with herb-y peppers [...]
[...] Grillin’ Turkey Garden Burgers Herb-y grilled red peppers [...]
[...] Monday: Grillin’ Bison steaks with grilled herb-y red peppers [...]
[...] I add in a clove or two of roasted garlic, and it works well. I try to put aside some of my herb-y roasted peppers (if I can manage not to eat them all!!), but canned marinated peppers work, [...]
[...] an unseasonably warm weekend, so I roped DH into grilling the peppers. Usually, I just use frozen herb-y peppers from the summer months. The hardest part is having enough peppers left over to freeze. [...]
[...] Monday: Turkey garden burgers with grilled red peppers [...]
[...] Tues: Grilled turkey breast with grilled herb-y peppers [...]