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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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To roast peppers in the oven instead of grilling them, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Proceed with recipe as directed. Ingredients:
4 bell peppers (assorted colors, such as red, yellow, and orange) |
1/4 cup chopped fresh basil |
2 tablespoons chopped pitted kalamata olives |
1 tablespoon balsamic vinegar |
1 teaspoon chopped fresh thyme |
1 1/2 teaspoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Prepare grill to medium-high heat.
2. Place bell peppers on grill rack. Grill, without lid, over medium-high heat 5 to 7 minutes, turning frequently, until peppers blister. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; remove and discard seeds. Cut peppers into 1/2-inch pieces.
3. Combine bell peppers and remaining ingredients in a medium bowl; toss well.
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