An Italian twist on grilled peppers

By LYNNE ROSSETTO KASPER

Last update: August 19, 2009 - 11:14 AM

Q This summer, peppers are incredibly good, and I must roast a couple of pounds every week while grilling supper. Some variety is needed. What do you do with roasted peppers besides oil and balsamic vinegar?

A It's almost absurd how easily peppers grill into a great snack, starter or side dish. Serve them at room temperature with all kinds of toppings.

To break the balsamic/olive oil habit, try rolling the peppers in Asian sesame oil (made with toasted sesame seeds and intensely flavored) and soy sauce before grilling. Once the peppers are lightly caramelized, take them off the grill and sprinkle them with minced fresh ginger.

Fresh dill, sour cream and lemon juice are a Scandinavian way with peppers, while stuffing them with pureed chickpeas, garlic and lemon (hummus -- store-bought or homemade) gives them a Middle Eastern take.

Italy is hard for me to resist, as in the pepper recipe from Puglia at right.

Lynne Rossetto Kasper is host of "The Splendid Table" radio show from American Public Media, and is the co-author of "The Splendid Table's How to Eat Supper." To reach her, see www.splendidtable.org.

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