2 Sweet peppers
2 Sweet onions
1 Jalapeno (optional)
1 Serrano pepper (optional)
1 Teaspoon salt
2 Tablespoons vegetable oil
Rinse peppers and remove the cores and seeds. Wear gloves when working with the hot jalapeno and serrano peppers. Place the following in a bowl: Cut the sweet peppers into 1/4 inch thick slivers. Cut the onion into 1/4 inch thick slivers. Quarter the jalapeno lengthwise. Cut the serrano in half lengthwise. Stir in the vegetable oil and salt.
Start grill according to the manufacturer’s instructions. Preheat to 500 degrees. Place non-stick pan on grilling surface. Carefully pour vegetables into pan. Keep an eye out for flare-ups if the vegetable oil hits the flame.
Using your non-stick spatula to spread the vegetables in a single layer. Close the cover. Grill for five minutes. Open the cover. Turn the vegetables and grill for another five minutes. Open the cover. The vegetables should all appear slightly translucent and cooked through but still slightly crisp.
Carefully remove from the grill and shut the grill off according to the manufacturer’s instructions.
Congratulations! You just grilled peppers and onions. Please visit StepByStepChef.com for printable recipes and free video links for over 100 delicious dishes prepared the easy, step-by-step way.