4 sweet peppers (red, yellow, orange, or purple bell peppers, or cubanelle peppers)
2 tablespoons of olive oil, for brushing
If desired, add a touch of salt.
Directions
Gather the necessary materials.
Preheat the grill to medium-high. For 3 to 4 seconds, you should be able to palm your hand about an inch above the cooking grate before removing it from the heat.
Cut the tops and cores off of large peppers while the grill is heating. Whole small peppers can also be cooked on a grill.
Brush each piece of pepper with olive oil on the skin side.
Place the peppers on the grill, skin-side down, and cover. Grill until softened, about 10 minutes. The skin should become blackened; this is not an issue.
Remove any blackened grilled skin; it should come off easily. Alternatively, if you’re in a hurry, have guests peel the peppers for you while they eat them.
Sprinkle the peppers with a little salt (if using) and serve them hot, warm, or at room temperature. Enjoy!
