Fold aluminum
foil over peppers to enclose.
Not exact matches
They had us
over for lunch one day last year and made onions this way: you cut an X almost all the way through the onion; drizzle with olive oil; season with salt and
pepper; wrap it in
foil and throw it on the charcoal with the rest of your meal.
When the skins of the
peppers are all charred [but not completely disintegrated], just fold the
foil over and crimp the edges so the skin steams off — no need for a paper bag or another bowl.
Place the salmon on a piece of aluminium
foil and grind a few grinds of
pepper over.
If using fresh
peppers, roast
over a gas burner, on a hot grill fire, or on a
foil - lined baking sheet under the broiler, turning with tongs, until blackened or blistered all
over, 6 to 10 minutes.
Seal the sweet onion and bell
pepper slices in a
foil packet (I used two packets), poke some holes in the top, and set
over the heat on the grill for about 20 minutes.
Season the cauliflower generously all
over with salt and
pepper, transfer to the baking sheet, and cover tightly with aluminum
foil.
Place the Broccoli in the center of the aluminum
foil, drizzle it with olive oil and lemon juice, season with salt and
pepper and then wrap
foil over the top and seal open ends together tightly.
Place them into a shallow,
foil - lined baking tray then splash
over some good olive oil, some aged balsamic, red wine vinegar, water, sea salt and cracked
pepper (I don't strictly follow any quantities here... basically, you want to create enough liquid for the beetroot to initially steam, then caramelise with a sticky, delicious glaze.