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Grilled Yellow Peppers with Salsa Verde

Makes: 4  servings Prep 40 mins Grill 22 mins


  • 4 large yellow peppers
  • 4 large slices sourdough peasant bread, 1/2-inch thick
  • 4 teaspoons  olive oil
  • 1 large clove garlic, peeled
  • 5 tablespoons  extra-virgin olive oil
  • 4 anchovy fillets, rinsed, patted dry, and finely chopped
  • 2 tablespoons  chopped fresh parsley
  • 2 tablespoons  minced shallots
  • 1 tablespoon  capers, finely chopped
  • 1 teaspoon  chopped fresh tarragon
  • 1 teaspoon  chopped fresh oregano
  • 1 teaspoon  chopped fresh thyme
  • 1/4 teaspoon  minced garlic
  • 1 teaspoon  white wine vinegar
  • 1/8 teaspoon  freshly ground pepper
  • Pinch salt


1. Prepare grill or preheat broiler. Grill the peppers over medium coals or broil 5 inches from heat source, turning occasionally, about 20 minutes or until completely charred but still firm. Transfer to a paper bag and let stand about 10 minutes or until cool enough to handle.

2. Meanwhile, brush the bread lightly on both sides with the oil and grill or broil about 30 seconds per side or until golden. Rub bread with the garlic clove.

3. For Salsa Verde, combine the oil, anchovies, parsley, shallots, capers, tarragon, oregano, thyme, and garlic in a small bowl. Stir in the vinegar, pepper and salt.

4. When peppers are cooled, remove skin and seeds. Cut into 1-inch strips. Spoon Salsa Verde over peppers and serve with grilled bread. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)315,
  • Fat, total(g)24,
  • chol.(mg)2,
  • sat. fat(g)3,
  • carb.(g)16,
  • pro.(g)5,
  • sodium(mg)421,
  • Percent Daily Values are based on a 2,000 calorie diet