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Sunday 18 July 2004
- 21:48
En français: Poivrons grillés sur le barbecue
 Each month, foodbloggers around the world coordinate themselves to cook under a common theme. The event is called «is my blog burning» (IMBB), and even though I've been willing to participate since the beginning, circumstances always decide otherwise. I mark the calendar, plan the meal... and ooops! I get invited somewhere which prevents me from cooking what I planned, or I have too many things to eat in the fridge that I don't want to spoil, when I don't simply forget about it.
Again this month, I feared I wouldn't be able to participate to the «Grillers (and Barbecuers) Delight» theme proposed by Too Many Chefs. But finally, it's with great honour (and surprise) that I... I... I REALLY SEEM TO BE IN FOR THE THEME FOR ONCE! Woo woo!
I'm a big fan of barbecued steaks, kebabs and burgers, but as I already had planned to serve Salt Cod Fritters as the main dish, meats were out: I had to think about some grilled vegetable that could accompany it. It's when I saw the superb yellow and red peppers at the supermarket that I decided that this would make a perfect entry to the IMBB event, as well as a great side-dish for my meal. Here's my recipe!
 Ingredients
6 big bell peppers (red or yellow or a mix of both
1 tablespoon of fresh rosemary leaves
10 chives, chopped
Extra virgin olive oil
Preparation
Oil the barbecue's grill, then pre-heat it at a mid-low setting for 10 minutes;
Cut the bell peppers in halves, take off the seeds and dispose them, skin side down, on the grill;
Close the lid and let grill for 30 minutes, turning a few times to make sure the skin is cooked evenly;
To ease the peeling of the skin, put the peppers to cool in the fridge for about 30 minutes;
Peel the peppers (the skin should now come off very easily, espescially the blackened parts!) and then slice them;
In a large glass jar, pour some olive oil, dispose a few pepper slices, chives, rosemary leaves, some more pepper slices and so on, until you have a jar full of delicious grilled peppers in olive oil.
 Grilled peppers will enhance many recipes (pasta or pizza, for example), but they're so good by themselves that please, eat some "as is", without any other distracting taste...
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