Pop Peppers On the Grill

Gather the ingredients. The Spruce / Julia Hartbeck Heat a charcoal or gas grill to medium-hot. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat. The Spruce / Julia Hartbeck While the grill heats, core and halve or quarter large peppers. Smaller peppers can be grilled whole. The Spruce / Julia Hartbeck Brush the skin side of each piece of pepper with olive oil. The Spruce / Julia Hartbeck Place the peppers on the grill, skin-side down. Cover the grill and cook until tender, about 10 minutes. The skin should blacken a fair amount; this is fine. The Spruce / Julia Hartbeck Remove the blackened grilled skin; it should slip more or less right off. Or, keep things simple and let diners do it themselves as they eat the peppers. The Spruce / Julia Hartbeck Sprinkle the peppers with salt (if using) and serve them hot, warm, or at room temperature. Enjoy. The Spruce / Julia Hartbeck