Grilled Pepper Salad

Grilled Pepper Salad

This Grilled Pepper Salad is the perfect light complement to our stuffed chicken entrees. Featuring red and green peppers, as well as a marinade made from garlic and balsamic vinegar, this salad is a perfectly refreshing way to finish out your meal.

Ingredients

  • 1

    3 medium Red Bell Peppers

  • 2

    3 medium Yellow or Orange Bell Peppers

  • 3

    1/2 cup Olive Oil

  • 4

    1/4 cup Balsamic Vinegar

  • 5

    2 cloves Garlic, minced

  • 6

    1/2 tsp. Salt

  • 7

    1/2 tsp. Sugar

  • 8

    1/4 tsp. Black Pepper, freshly ground

  • 9

    8 large Lettuce Leaves

  • 10

    1/4 cup Chopped Fresh Basil

Directions

  • 1

    Prepare charcoal or gas grill, or preheat broiler. Cut peppers lengthwise into quarters; discard stems and seeds. Place peppers skin sides down on grid or skin sides up on a baking sheet. Grill over hot coals or broil 3 inches from heat source until skins are evenly blackened, about 10 minutes. Transfer peppers to a bowl; cover and let stand 10 minutes

  • 2

    Working over the bowl to catch any pepper juices, peel off and discard charred skins from peppers. Cut peppers into long thick strips. Place peppers and any accumulated juices in a shallow dish

  • 3

    Combine oil, vinegar, garlic, salt, sugar and pepper; mix well. Pour over peppers. Cover; let stand at room temperature 30 minutes or refrigerate up to 1 day before serving

  • 4

    Serve peppers and marinade over lettuce leaves; top with basil

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