Grilled Rainbow Peppers (Salad) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Recipe from Mary Allen Perry and cut out of a magazine last month, but I have no idea what magazine it was.. .sorry about that!! I tend to like to remove the skins, so I completely char the peppers on the skin side, place them all in a paper bag for about 15 minutes, then slide the skins right off. Ingredients:
3 bell peppers (use all different colors if you can) |
3 tablespoons olive oil |
2 tablespoons balsamic vinegar |
1 tablespoon brown sugar |
1/2 cup goat cheese (i used much less, and i have subbed feta too) |
1/2 cup loosely packed torn fresh basil leaf (optional) |
salt and pepper |
Directions:
1. Preheat grill to 350 to 400 degrees (medium-high). Quarter the peppers and lightly coat them with vegetable cooking spray.
2. Grill peppers, covered with grill lid, for 5 minutes on each side until tender.
3. Remove from grill and arrange peppers, inside sides up, on a serving platter.
4. Whisk together oil, vinegar and sugar; drizzle over the peppers. NOTE: If you are using high grade vinegar that is already thick and sweet, there is no need to add the sugar.
5. Sprinkle peppers with goat cheese & basil - then salt and pepper to taste.
6. Serve!
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