Grilling peppers - this is how it's done

Grilling peppers - this is how it's done


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For a long time now, barbecuing has not only brought meat to the table. For example, grilled peppers are also very popular, and they don't just taste vegetarian.

Peppers also taste great when grilled

Peppers are real all-rounders, because they can not only be prepared in a variety of ways, peppers are also very healthy. Whether pickled, processed into a chutney or fried - peppers always taste good.

Like so many other vegetables, peppers can of course also be grilled. And this is not only popular with vegetarians. Even the little ones like the grilled version.

How to grill peppers properly

To grill peppers, you first have to wash them well. Then it is advisable to divide the pods in half and to remove the seeds and the cuticles. In this way, they are not only grilled more evenly, you can then eat the peppers straight away without having to remove the seeds after grilling. Before you put the pepper pieces on the grill, brush them well with butter or oil.

➤ Tip:

You can also skewer smaller pieces. How about e.g. with a pepper and onion meat skewer?

You have to exercise caution when grilling, because the pods tend to turn dark or black too quickly. As a rule, two minutes from each side is enough to finish grilling the vegetables.

A tasty alternative: grill the peppers in aluminum foil

Of course, you can also wrap the peppers in aluminum foil. In the aluminum foil, they do not get dark so quickly and remain wonderfully juicy. You can also marinate the vegetables with a little oil and herbs in this way. Sage, rosemary, thyme and oregano are suitable for this. But here too, always brush the pods well with butter or oil before grilling.



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