Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
|5 red bell peppers, halved, cored, and seeded||1/4 cup extra virgin olive oil|
|Kosher salt and freshly cracked black pepper||1 Tbsp. finely minced lemon zest|
|Parsley-Pine Nut Condiment:||1 tsp. minced fresh garlic|
|1/2 cup pine nuts||salt and black pepper|
|1/2 cup roughly chopped fresh parsley|
Rub the pepper halves lightly with oil and sprinkle them generously with salt and pepper, then put them on the grill directly over the coals and cook until they are golden brown but still crisp (2–3 minutes per side). When the peppers are done, cut them into thin strips and transfer them to a large bowl.
To make the condiment, toast the pine nuts in a shallow baking pan in a 350 F (180 C) oven until they are golden (5 -10 minutes) or in a dry skillet over medium heat for 2 to 3 minutes, shaking frequently to avoid burning.
Combine all the ingredients in a small bowl and mix well.
Add the condiment to the peppers and toss until evenly mixed. Pile the peppers on a platter and serve immediately.
The condiment is best used the day it is made but it will keep, covered and refrigerated, for 3 days.
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