Grilled Sweet Peppers And Corn – a delicious recipe with red bell peppers, yellow bell peppers, corn, Olive oil, butter, fresh basil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare barbecue (medium-high heat). Grill peppers until charred on all sides. Transfer to paper bag; roll top to close tightly. Let steam 10 minutes. Peel and seed peppers. Cut into 1/2-inch-thick strips. DO AHEAD:
2
Cover and chill.
3
Brush corn with olive oil; sprinkle with salt and pepper. Grill until charred in spots, turning occasionally, about 10 minutes. Transfer to large bowl; cover to keep warm.
4
Melt butter in heavy large skillet over medium-high heat. Add bell pepper strips. Saute until heated through, stirring often, 3 to 5 minutes. Stir in 3/4 cup basil. Season to taste with salt and pepper. Spoon into center of large shallow platter. Arrange corn around peppers. Sprinkle remaining 2 tablespoons basil over and serve.
367
kcal
Calories
14
g
Fat
56
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 red bell peppers, 4 yellow bell peppers, 9 large ears of corn, each broken in half, Olive oil (for brushing), and more.
Yes, Grilled Sweet Peppers And Corn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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