All the way back in his childhood garden, Michel Nischan learned that the very best ingredients need little embellishment.
Servings: Makes 6 servings
  • 3 large red bell peppers
  • 3 large yellow bell peppers
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 12 fresh bay leaves and/ or large basil leaves
  • Directions
    Light a fire in a charcoal grill or preheat a gas grill to medium. Place peppers over hottest part of grill and cook until they begin to char. Turn with tongs and continue grilling until peppers are charred on all sides. (Using tongs will prevent peppers from splitting open.) Transfer immediately to a container; cover tightly with plastic wrap and let cool.

    Peel blackened skin from peppers, scraping gently with a small knife. Cut in half and remove seeds. Transfer to a bowl; toss with oil, salt and pepper.

    Arrange bay leaves among peppers so leaves come in contact with each pepper. Let stand 1 hour.

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