- 1⁄2 t
- olive oil
- black pepper
Once your grill is fired up, these are dead simple to make, and you can use plaintains of varying ripeness with good results. The riper, yellow and black plantains will be sweeter and more creamy, and green ones will yield a milder taste with a starchy, dry texture.
Heat grill to medium heat.
Slice the plantains (with peels on!) lengthwise. Brush with olive oil and sprinkle with salt and pepper to taste. Arrange the plantains over direct heat, with the peel side down. After about 8 minutes, when the peels are browned and the fruit starts to lift from the peel, gently flip them over. Grill with the fruit down for 1 minute. Remove from heat, and serve.