THE CONVENTIONAL WISDOM ABOUT GRILLED PEPPERS IS THAT THEY MUST BE PEELED BEFORE THEY ARE FIT TO EAT. SO YOU EITHER HAVE TO GRILL THEM OVER A DIRECT FLAME TILL THEY BLACKEN OR ROAST THEM IN THE OVEN AT A VERY HIGH HEAT. THEN YOU SWEAT THEM IN A BAG AND, FINALLY, WASH OFF THE BLACKENED SKIN TO REVEAL THE TENDER FLESH BENEATH. BUT WONDER OF WONDERS, THE SKINS OF FRESH PEPPERS ARE BOTH EDIBLE AND DELECTABLE WHEN PAN-GRILLED ON TOP OF THE STOVE. ADD SOME GARLIC, THYME AND A SPLASH OF VINEGAR AT THE END, À LA ROBUCHON, ET VOILA! IF YOU THROW IN SOME WEDGES OF RED ONION AND A HANDFUL OF CHERRY TOMATOES, YOU'VE GOT HALF A RATATOUILLE. THE PEPPERS ARE GREAT ON THEIR OWN; EVEN BETTER WITH ROAST LAMB OR PORK OR AS PART OF YOUR MEDITERRANEAN BUFFET.
CUT OUT THE PEPPER STEMS, THEN SLICE OPEN VERTICALLY ALONG THEIR NATURAL INDENTIONS.
REMOVE THE SEEDS AND TRIM OUT THE WHITE PITH. SLICE VERTICALLY INTO 1-INCH PIECES.
HEAT 1/2 CUP OF OLIVE OIL IN A LARGE SAUTÉ WHICH YOU CAN COVER WITH A LID.
WHEN THE OIL IS HOT BUT NOT SMOKING HOT, ADD THE PEPPERS. SALT AND PEPPER. TOSS IN THE PAN A BIT. REDUCE THE HEAT TO LOW AND COVER THE PAN.
COOK FOR TEN MINUTES, THEN REMOVE THE LID AND TURN THE PEPPERS WITH TONGS SO THEY COOK ON BOTH SIDES. YOU WANT THEM TO SOFTEN BUT ALSO TO CHAR A BIT FOR A GRILLED FLAVOR, SO YOU CAN ALTERNATELY COVER AND UNCOVER THEM IN THE COURSE OF THE COOKING.
CUT THE CHERRY TOMATOES LENGTHWISE IN HALF AND ADD TO THE PEPPERS FOR THE LAST TEN MINUTES.
MEANWHILE, PEEL AND SLICE THE GARLIC CLOVES INTO THIN SLIVERS.
STRIP THE LEAVES FROM THE THYME SPRIGS.
ONCE THE PEPPERS ARE PROPERLY COOKED (ABOUT 30 MINUTES), TOSS IN THE THYME AND GARLIC SLIVERS. STIR FOR A FEW SECONDS OR UNTIL YOU SMELL THE SCENT OF THE GARLIC.
TURN OFF THE HEAT AND STIR IN THE VINEGAR.
SERVES 6
Ingredients
Directions
CUT OUT THE PEPPER STEMS, THEN SLICE OPEN VERTICALLY ALONG THEIR NATURAL INDENTIONS.
REMOVE THE SEEDS AND TRIM OUT THE WHITE PITH. SLICE VERTICALLY INTO 1-INCH PIECES.
HEAT 1/2 CUP OF OLIVE OIL IN A LARGE SAUTÉ WHICH YOU CAN COVER WITH A LID.
WHEN THE OIL IS HOT BUT NOT SMOKING HOT, ADD THE PEPPERS. SALT AND PEPPER. TOSS IN THE PAN A BIT. REDUCE THE HEAT TO LOW AND COVER THE PAN.
COOK FOR TEN MINUTES, THEN REMOVE THE LID AND TURN THE PEPPERS WITH TONGS SO THEY COOK ON BOTH SIDES. YOU WANT THEM TO SOFTEN BUT ALSO TO CHAR A BIT FOR A GRILLED FLAVOR, SO YOU CAN ALTERNATELY COVER AND UNCOVER THEM IN THE COURSE OF THE COOKING.
CUT THE CHERRY TOMATOES LENGTHWISE IN HALF AND ADD TO THE PEPPERS FOR THE LAST TEN MINUTES.
MEANWHILE, PEEL AND SLICE THE GARLIC CLOVES INTO THIN SLIVERS.
STRIP THE LEAVES FROM THE THYME SPRIGS.
ONCE THE PEPPERS ARE PROPERLY COOKED (ABOUT 30 MINUTES), TOSS IN THE THYME AND GARLIC SLIVERS. STIR FOR A FEW SECONDS OR UNTIL YOU SMELL THE SCENT OF THE GARLIC.
TURN OFF THE HEAT AND STIR IN THE VINEGAR.
SERVES 6
