3 green cubanelle
peppers, cut into large chunks
2 cloves of garlic minced
3 T olive oil
1 ½ T vinegar
Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate. Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes. Turn peppers over all them to brown a little on the outside. Pepper should be tender. Toss the peppers with garlic, olive oil and vinegar. Allow to sit so flavors will
blend. Serve as a side dish or as a topping on a grilled burger, or chicken.
Wash the peppers and completely dry
Cut and ½ and remove the seeds.
Coat a frying pan with olive oil, warm on medium heat.
Add peppers and sauté gently until the edges are browned and peppers
have softened 10 to 15 minutes.
Serve with fresh mozzarella and Italian bread.
Caramelize a yellow onion using the same directions while you brown some sausage and prepare sausage pepper and onion sandwiches.