Grilled peppers

I have tended to roast peppers rather than grill them, partly because it involves less effort, and partly because it softens the peppers more thoroughly. But it occurred to me that if I put the grill pan at the bottom of my grill drawer, and set the heat to low, I could probably cook the peppers thoroughly while also blackening the skins.

So it proved. The peppers required regular turning, but ended up soft and sweet; and – this was a big improvement over baked versions – they had skin that had puffed out from the flesh and was easier to peel.