By Sarah Murphy-Kangas, In Praise of Leftovers
Grilled Peppers and Onions
6 yellow (or red or orange or combo) bell peppers
1 large red onion
1 large yellow onion
olive oil
salt and pepper
1. Preheat grill on high. Brush whole peppers with olive oil, and cut onions into 1/2-inch thick rings and brush with olive oil. Grill everything together. Onions will take about 4 or 5 minutes on each side, and you can take them off before the peppers are done and set them in a bowl.
2. Grill the peppers until charred all over – 10-12 minutes. Put the charred peppers in a plastic or paper bag and let them sweat and cool down in there, about 15 minutes. This helps the skins come off easily. Peel the skins off, cut and seed them, and add them to the bowl with the onions.
3. Toss everything with olive oil, salt, and pepper.
Herbed mayo
1 cup mayonnaise
1 garlic clove, minced
1 handful chopped fresh herbs (I used oregano)
juice of 1/2 lemon
lots of salt
pepper
Stir together and smooth on a lightly toasted bun.
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