ALWAYS meant to blog ’bout this, especially peppers, red or green typically, but in this instance their harder (and more beautiful) to find cousin … yellow peppers!! The key is to blacken them, and when you think you’ve blackened them enough … you haven’t (don’t be shy, don’t be scared). Done correctly, the taste is so succulently sweet. Oh, and I know the proper term is roasted peppers, clarifying in case I get any crap from any of ya, lol!!

Coated with olive oil, tossed ‘n turned, doin’ their thing on the Weber …

Brown paper bagged and allowed to steam for 5-10 minutes …

Steaming aids peeling the charred skin, the edge of my Henckel does the trick …

Found these (who knew?) … disposable grooved foil pans – brilliant idea …

Long neck Creminis and sliced Vidalia … almost done folks, almost, lol …

AND plated … pepper quarters/halves (seeds and ribs removed) alongside the ‘shroom/onion combo and with a fast splash of fresh flat leaf from my garden as a finishing touch … is so incredible … it’s my perfect summertime (perfect timing too since TODAY IS officially summer, lol) antipasti platter … scoop ‘n serve y’all … enjoy …