Piments Doux à la Vinaigrette

Grilled Sweet Red Pepper Salad

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 4 large red bell peppers
  • 3 cloves garlic
  • ¼ teaspoon sal


  1. Wash peppers and dry them. Place over charcoal, under broiler, or on a cal-rod grill. Char and cook the peppers on all sides. Rotate the peppers by their stems.
  2. When peppers are charred and cooked, lift them, one at a time, to a plate. Pull off charred outside skin and discard. Cut peppers in half. Remove seeds and membrane and discard. Cut the half-peppers a