Sometimes I grill a big batch of bell peppers, I cut them in thick strips and keep them covered in olive oil in the fridge for days. If you leave them to cool without the moisture it's impossible to peel them without damaging the flesh.
#OLIVE AND THYME SKIN#
Then, I take out one pepper after the other and pull the skin off with a knife. I wait just a few seconds as they should stay warm and moist for this process. When the skin is dark and burst all around, after about 25 minutes, I open the oven, take out the dish and lay a wet kitchen cloth or paper towel over the bell peppers to cover them completely.
This is how I grill and peel bell pepper, how I've done it for years and it works perfectly: I put the whole fruit in a baking dish under the grill, turning it as soon as one side gets dark (meaning partly black). The latest I heard was to put the grilled bell pepper in a plastic bag and shake it to get rid of the skin although I've never tried it myself. Peeling the skin off can be a bit fiddly but it's manageable, there are many suggestions to make this part easier.
.jpg "olive and thyme")
I love this balanced taste of sweet and smokey, it's addictive! There are many ways to do this, some prefer to grill the fruit cut in half, some say you should cook it whole in one piece. When I see juicy strips of grilled bell pepper on an antipasti platter, colourful in red, orange and yellow, I can barely stop myself from eating all of them (which is unfortunate for my antipasti platter companion).
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