Grilled Bell Peppers Make Colorful Dish To Be Enjoyed Hot Or Cold

Grilled bell peppers make colorful dish to be enjoyed hot or coldThe colorful and fleshy bell pepper, called "peperone" in Italian, has become quite familiar in recent years.
Chef Kuniaki Arima introduces peperonata, grilled bell pepper with olive oil sauce that tastes rich and sweet.

The key lies in the grilling process. While some scorch the skin to remove it, Arima opts for a gentler method.

“The heat should spread over the entire pepper. The skin will come off easily if steamed with residual heat,” he says.

Chili pepper or garlic may be used in place of “yuzukosho” (paste made of chili pepper, yuzu peel and salt). Serves six.


3 bell peppers

1/4 new onion (shin-tamanegi)

2 Tbsp olive oil

1 fillet anchovy

Some yuzukosho, chopped parsley, green yuzu zest


Heat grill, then lower heat and line up bell peppers. Grill, turning occasionally. When fine creases appear on surface and the pepper feels soft when pressure is applied, turn off the heat. Wrap each bell pepper in aluminum foil, place on the grill once again to cook with residual heat. Leave for about five minutes.

Cut onion into thin wedges, place in bowl, sprinkle in a bit of salt and mix.

Peel skin of bell peppers by hand and with knife. Cut open and remove core and seeds. Collect juice inside. Cut into appropriate thickness. Run juice through strainer to remove seeds. Pour juice on bell peppers. Sprinkle lightly with salt. Place on a plate.

Squeeze water out of onion, using hand. Discard onion water. Place onion on prepared bell peppers.

Heat olive oil in small pot, add chopped anchovy. Anchovy should make sizzling sound when added. Mash anchovy with spoon to blend with oil. When aroma rises, add yuzukosho and remove from heat. Add parsley.

Pour sauce on bell peppers in circular motion. Grate green yuzu zest over dish. Flavors will blend nicely when allowed to sit.

Estimated time: 25 minutes (15 minutes to prepare, 10 minutes to finish).

Nutritional information (per serving): kilocalories, 60; sodium content, 0.5 gram; fat content, 4.2 grams