Recipe: Grilled Sardines with Roasted Red Peppers and Lemon Vinaigrette

Anna Mowry

September 05, 2013

When we detect the first whiff of autumn in the air, we want to make food that insists that summer isn't quite gone yet, like this elemental recipe from Peter Woolsey of Philadelphia's Bistrot La Minette. It features three seasonal mainstays that are about to retire for the year: simply prepared fresh seafood, vibrant vegetables, and a stamp of smoke from the grill.

Get the recipe here.