…is practically year-round in Arizona, but we grill more in the summer. It’s so simple and tasty, who can resist? Our latest favorite is grilled peppers, green beans or asparagus along with whatever meat we’re having.
Last night when I cut them open, I noticed that in the yellow and orange peppers you can actually see the juicy structure, similar to orange or lemon sections. Mmmm…. Juicy….
Anyway, the way we like to cook them (all of the veggies, that is) is drizzled with olive oil, sprinkled with liberal amounts of salt and pepper, and grilled in foil on the top rack, generally for the same amount of time as the meat. Just long enough to add a bit of heat, without cooking them into quivering submission, so that when you take a bite they’re hot, crisp, salty and juicy. Just the thing on a warm evening with a cold beer and a sizzling hunk of meat.
-o.o-
