Ingredients:

  • 4 large bell peppers, mixed colors (approx. 2 lbs / 900g)
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp balsamic glaze or fresh lemon juice
  • ¼ cup fresh chopped parsley

Instructions:

  1. Wash the peppers and remove the stems, ribs, and seeds.
  2. Slice each pepper into 2-inch (5cm) wide wedges to ensure uniform cooking.
  3. Place wedges in a large bowl, drizzle with olive oil, and toss with salt and pepper until every surface is glistening.
  4. Preheat your grill to medium-high heat and lightly oil the grates to ensure a smooth release.
  5. Lay the pepper wedges across the grates, ensuring you do not crowd the pan.
  6. Grill for 4–6 minutes per side until deep mahogany grill marks appear and skins begin to blister and wrinkle.
  7. Flip using tongs only when the pepper releases easily from the grate.
  8. Remove peppers from the heat and place them on a platter.
  9. While still steaming, drizzle with balsamic glaze or lemon juice.
  10. Scatter fresh chopped parsley over the top for garnish.