Neapolitan Grilled Peppers with Garlic and Basil
Succumb to the charm of Southern Italy with this simple yet vibrant dish. Neapolitan Grilled Peppers with Garlic and Basil is a celebration of summer flavors, where sweet bell peppers meet the aromatic twang of garlic and the fresh, peppery notes of basil. Perfect as a side dish or a mezze platter addition, this recipe is sure to transport your taste buds to the sun-drenched coast of Naples.
Equipment
- Grill
- Knife
- Cutting board
- Small bowl
- Pastry brush or basting brush
- Serving platter
Ingredients
- 4 large bell peppers (red, yellow, or a mix), about 2 pounds 900g
- 4 tablespoons extra virgin olive oil 60ml
- 4 cloves garlic, thinly sliced
- 1/4 cup fresh basil leaves, roughly chopped
- 1/2 teaspoon sea salt 2.5g
- 1/4 teaspoon freshly ground black pepper 1g
- 1 tablespoon balsamic vinegar optional, for drizzling, 15ml
Instructions
- Preheat your grill to a medium-high heat, aiming for a temperature of around 400°F (204°C).
- While the grill is heating, prepare the bell peppers by slicing them into quarters, removing the stems, seeds, and membranes.
- In a small bowl, combine the olive oil, sliced garlic, salt, and black pepper.
- Brush each piece of bell pepper with the olive oil mixture, ensuring both sides are well coated.
- Place the peppers skin-side down on the grill. Grill for about 6-8 minutes, or until the skins are charred and blistered.
- Flip the peppers and grill for another 4-7 minutes, until the flesh is tender and has nice grill marks.
- Once grilled to perfection, transfer the peppers to a serving platter.
- Sprinkle the chopped basil over the warm peppers, allowing the heat to release the basil's aroma.
- If desired, finish with a drizzle of balsamic vinegar for an added depth of flavor.
- Serve warm or at room temperature, as a delightful accompaniment to any Mediterranean feast.
Notes
Select firm, bright-colored peppers with glossy skin to ensure freshness and the best flavor.
If you don't have a grill, this recipe can be adapted for a grill pan on the stovetop.
For a variation, add capers or olives to the dish before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and make a great addition to salads, sandwiches, or pasta dishes.