California Fire-Roasted Red Peppers on the Arteflame

Name: California Fire-Roasted Red Peppers on the Arteflame
Prep time: PT10MM
Cook time: PT10MM
Total time: PT20MM
Yield: 4
Cuisine: California
Ingredients: Arteflame Grill; 4 large red bell peppers; 4 tbsp unsalted butter, melted; 1 tsp sea salt; 1/2 tsp freshly ground black pepper; 1 tbsp chopped fresh basil (optional); 1 tbsp balsamic vinegar (optional)

Introduction

Fire-roasted red peppers bring a rich, smoky sweetness to your plate. Using the Arteflame grill, we achieve a deep char on the peppers before peeling and marinating them in butter. This simple yet flavorful dish is perfect as a side, topping, or ingredient for other meals.

Ingredients

4 large red bell peppers
4 tbsp unsalted butter, melted
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 tbsp chopped fresh basil (optional)
1 tbsp balsamic vinegar (optional)

Instructions

Step 1: Fire up the Arteflame grill

Pour some vegetable oil on three paper napkins.
Place the soaked napkins inside the grill.
Stack firewood over the napkins.
Light the napkins and allow the fire to build.
Wait about 20 minutes until the grill is hot and ready for cooking.

Step 2: Prepare the peppers

Rinse the red bell peppers and pat them dry.
Place them directly on the center grill grate to blacken the skin evenly.

Step 3: Roast the peppers

Turn the peppers occasionally using tongs to ensure all sides are blistered and blackened.
Roast for about 8-10 minutes, until the skins are charred and the peppers have softened.

Step 4: Steam and peel

Remove the peppers from the grill and place them in a bowl.
Cover the bowl with a clean kitchen towel and let the peppers steam for 10 minutes.
Once they have cooled slightly, peel off the charred skins and discard them.
Remove the stems and seeds.
Slice the peeled peppers into strips.

Step 5: Marinate the peppers

Drizzle the melted butter over the roasted pepper strips.
Season with sea salt and black pepper.
Add chopped fresh basil and balsamic vinegar if using.
Let the flavors meld for 5-10 minutes before serving.

Tips

Leaving the peppers in a covered bowl allows them to steam, making it easier to remove the skins.
Use tongs to rotate the peppers for even blistering.
Adjust the heat zones on the Arteflame by moving the peppers towards the outer edge if needed.

Variations

Smoky Garlic Butter: Add roasted minced garlic to the butter for extra depth.
Spicy Kick: Sprinkle crushed red pepper flakes for a bit of heat.
Herb Infused: Marinate the peppers with rosemary, thyme, or oregano.
Citrus Zest: Add a squeeze of fresh lemon juice for brightness.
Parmesan Topped: Sprinkle freshly grated Parmesan over the marinated peppers.

Conclusion

California-style fire-roasted red peppers cooked on the Arteflame grill are rich, smoky, and versatile. These charred beauties can be used in salads, sandwiches, or as a side dish. Simple to prepare and full of bold flavors, this recipe is a must-try for grilling enthusiasts.