It’s grill season, and that means Vegnesday can strike again with artfully blackened peppers and lemons. My philosophy is that vegetables (and fruit) of any kind are best cooked with just olive oil, salt, and pepper. For this simple yet satisfying recipe, I chopped up some lemons and yellow peppers, tossed them with oil, salt, and pepper in the same bowl, and then threw them on a hot grill (quickly followed by steak) – voila…delicious, healthy dinner! It was oddly gratifying to have such a yellow bowl of freshness…made me reflect on the fact that yellow (really yellow, not tan or other yellow wannabes) foods are few and far between. There’s not much to this recipe, so here goes:
- 3 yellow (or your color of choice) bell peppers, quartered
- 3 lemons, sliced
- 1-2 tbsp olive oil
- Salt and pepper, to taste
- Preheat the grill while chopping the vegetables. Once chopped, toss in a large bowl with the oil, salt, and pepper.
- Place the peppers and lemons on the grill in a single layer. Turn after 3-8 minutes, depending on the heat of the grill – check every now and then for your preferred level of char. Cook on the other side until the bell peppers are at your preferred level of crunchiness/softness.
- Serve immediately. Enjoy!
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