HOW TO GRILL PEPPERS RECIPES

Steps:

• Prepare the grill for direct cooking over medium heat (350° to 450°F).
• Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually two-thirds of the way down the spear. For thick spears, using a vegetable peeler, peel off the outer skin from the bottom half of each remaining spear.
• Spread the asparagus on a large plate. Drizzle the oil and salt over the top. Turn the spears until they are evenly coated.
• Brush the cooking grates clean. Place the asparagus on the grill grilling (perpendicular to the grate) over direct medium heat, with the lid closed as much as possible, until browned in spots but not charred, 6 to 8 minutes, turning occasionally. Serve warm or at room temperature.

Steps:

• 1. Place the peppers directly onto a naked gas flame or under a very hot grill and let them blacken and blister.
  2. Turn now and then with a pair of metal kitchen tongs. When blackened all over, pop them into a bowl and cover with clingfilm.
  3. Leave the peppers to steam for about 10 minutes, then remove the clingfilm and leave them to cool.
  4. When they are cool enough to handle, rub off the blackened skin and brush away the seeds from the inside.
  5. Tear the mozzarella balls into chunks and divide between 4 plates. Tear the peppers into strips and divide over the plates of mozzarella. Halve the tomatoes and scatter over the top.
  6. Season well with sea salt and black pepper and drizzle with olive oil. Pick and tear up the basil leaves and sprinkle them over the salad before serving.