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
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1
3 medium Red Bell Peppers
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2
3 medium Yellow or Orange Bell Peppers
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3
1/2 cup Olive Oil
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4
1/4 cup Balsamic Vinegar
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5
2 cloves Garlic, minced
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6
1/2 tsp. Salt
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7
1/2 tsp. Sugar
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8
1/4 tsp. Black Pepper, freshly ground
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9
8 large Lettuce Leaves
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10
1/4 cup Chopped Fresh Basil
Directions
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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
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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
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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
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4
Serve peppers and marinade over lettuce leaves; top with basil
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- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Total Servings: 8
