Grilled Peppers with Basil and Villa Manadori Red Pepper Olive Oil
I would be lying if I said that thinking of a side dish for dinner, whether it’s with family or a larger group, doesn’t give me anxiety. Mostly, I want it to please everybody. And by please, I mean both in taste as well as regarding food restrictions or allergies. More specifically, I want a side dish that can accommodate the meat eaters, the vegetarians, the gluten-free and the nut-free (you see now why I stress out?) That’s why during grilling season, this recipe is on repeat. You’ll feel like a grill master (without actually doing much). Super easy and garnished with some beautifully colored basil and renowned Villa Manodori olive oil that adds the perfect amount of heat without overpowering your pallet.
Active Time: 10 minutes
Total Time: 40 minutes
Yield: 4-6 Servings
Ingredients
4-5 bell peppers (red, orange and yellow)
Salt and freshly ground pepper
About 1/3 cup of basil
1-2 tbsp Villa Manodori Essenziale Red Pepper Olive Oil
Directions
Prepare the grill (high heat). Grill peppers for 37-40 minutes until charred on all sides, turning them every 8-10 minutes. Let cool for 15-20 minutes (or when cool enough to handle).
Open the pepper vertically and peel and seed them (rinse under room temperature water to help aid the process). Pat dry using a paper towel. Season with salt and pepper.
Arrange a handful of basil on top, and drizzle about ½ tbsp of extra virgin olive oil and 1-2 tbsp of Villa Manadori Red Pepper Olive Oil.
Note: Peppers can be made 1 day ahead. Cover and chill.
Also, I leave my peppers open faced and whole, but you may rip them into small strips if you’d like.