Grilled Peppers with Garlic Yogurt

• 1 1/2 pounds mixed sweet peppers
• Salt and freshly ground pepper to taste
• 1 cup Greek yogurt or drained yogurt
• 2 to 4 tablespoons fresh lemon juice, to taste
• 2 to 4 garlic cloves, mashed in a mortar and pestle with a generous pinch of salt
• Extra virgin olive oil for drizzling
• Chopped fresh dill, parsley or mint

1. Grill peppers over coals, under a broiler or over a gas flame until blackened.
2. Remove from heat and place in a bowl.
3. Cover bowl and allow peppers to sit for 15 minutes.
4. Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices.
5. Cut lengthwise into wide strips and place in a bowl.
6. Strain juice into bowl with peppers and season to taste with salt and pepper.
7. In a mortar and pestle, puree garlic with a generous pinch of salt.
8. Stir into the yogurt.
9. Add lemon juice.
10. Arrange peppers on a platter or on individual plates.
11. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve.

mixed sweet peppers, salt, greek yogurt, lemon juice, garlic, extra virgin olive oil, fresh dill

Taken from cooking.nytimes.com/recipes/1016712 (may not work)