chefs Michel Nischan Michel Nischan

From Michel Nischan, Heartbeat at the W New York Hotel, New York, NY

Grilled Summer Peppers with Fresh Bay Leaves

Yield: 6 Servings


  • 3 each medium to large red peppers
  • 3 each medium to large yellow peppers
  • 3 to 5 small branches of fresh bay leaves
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Place the peppers over the hottest part of the grill. Be prepared to stand by as the peppers cook very quickly. Cook the peppers until they begin to blacken on all sides. Transfer the peppers to a container just large enough to hold them while they are still very hot. Tightly cover the container with plastic wrap and allow the peppers to cool until they can be handled. Peel the blackened skin from the peppers. If there are black flecks on the peppers, scrape them gently with the blade of a pairing knife.

Rub each pepper with some of the olive oil and sprinkle lightly with salt and pepper. Place the peppers in a bowl so they fit snugly. Distribute the bay leaves between the peppers so leaves come in contact with each pepper. Allow to sit for one hour. Reheat the peppers by oiling them lightly and placing them over the cooler part of the grill. Heat 20 to 30 seconds per side.