JeanneW
06-29-2000, 05:25 PM
All the posts about favorite vegetables made me remember this favorite of ours. It's great!
Grilled Peppers
12 small Italian frying peppers (1 1/2 lbs)
MARINADE
1/3 cup olive oil
2 tbsp minced scallions
2 tbsp lemon juice
1 medium jalapeno pepper, seeded and minced
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
Bring a large pot of water to boil. Add peppers and cook 5-7 minutes until crisp-tender. Drain and cool slightly.
Meanwhile, mix all marinade ingredients in a large bowl until blended.
Make a few slits in each pepper with a knife. Add peppers to marinade and stir to coat. Cover and refrigerate at least 1 hour or up to 24 hours. Drain before grilling.
To grill: Put peppers 4-6 inches above hot coals. Grill 6-8 minutes, turning once, until tender.
Of course some of you have looked at this recipe and screamed "There's no garlic!" I know; can you believe it? Of course garlic would improve this dish a ton and I always add a few cloves, but this is how the recipe originally appeared in a Family Circle magazine.
No nutritional info, but the recipe makes 6 servings.
Grilled Peppers
12 small Italian frying peppers (1 1/2 lbs)
MARINADE
1/3 cup olive oil
2 tbsp minced scallions
2 tbsp lemon juice
1 medium jalapeno pepper, seeded and minced
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
Bring a large pot of water to boil. Add peppers and cook 5-7 minutes until crisp-tender. Drain and cool slightly.
Meanwhile, mix all marinade ingredients in a large bowl until blended.
Make a few slits in each pepper with a knife. Add peppers to marinade and stir to coat. Cover and refrigerate at least 1 hour or up to 24 hours. Drain before grilling.
To grill: Put peppers 4-6 inches above hot coals. Grill 6-8 minutes, turning once, until tender.
Of course some of you have looked at this recipe and screamed "There's no garlic!" I know; can you believe it? Of course garlic would improve this dish a ton and I always add a few cloves, but this is how the recipe originally appeared in a Family Circle magazine.
No nutritional info, but the recipe makes 6 servings.