Wednesday, May 2, 2012

Grilled Sweet Peppers


Recipe Type: Bell Peppers, Balsamic Vinegar, Barbecue and Grilling
Yields: 4 servings
Prep time: 15 min
Cook time: 8 min


2 pounds sweet baby (small) bell peppers (green, red, orange, purple, and/or yellow)*
3 cloves garlic, minced
1 teaspoon coarse
1/4 cup extra-virgin olive oil
2 tablespoons good-quality aged
balsamic vinegar
1/2 teaspoon freshly-ground
black pepper
1/4 cup crumbled feta cheese

* If you can find baby bell peppers, use large peppers with stem end cut off and seeds removed.


Core, seed, and rinse peppers. Cut each pepper into fourths. In a large re-sealable plastic bag, place sweet pepper chunks.

In a small bowl, combine garlic, salt, olive oil, balsamic vinegar, and pepper; mix well; pour over pepper chunks. Reseal bag and shake to distribute sauce.

Preheat barbecue grill. Remove peppers from sauce. Place peppers, smooth-side down, on hot grill. Cook 6 to 8 minutes (turning occasionally) or until lightly charred on both sides. Remove peppers from grill; either leave in chunks or slice into 1/2-inch-wide strips.  Arrange chunks or strips on a platter, alternating colors. Sprinkle with crumbled feta cheese.

No comments:

Post a Comment