Grilled Tri-Colored Pepper Salad
Makes 4 to 6 servings
|1||each large red, yellow and green bell pepper, cut into halves or quarters|
|1/3||cup extra-virgin olive oil|
|3||tablespoons balsamic vinegar|
|2||cloves garlic, minced|
|1/4||teaspoon black pepper|
|1/3||cup crumbled goat cheese (about 1-1/2 ounces)|
|1/4||cup thinly sliced fresh basil leaves|
- Prepare grill for direct cooking.
- Place bell peppers, skin-side down, on grid. Grill bell peppers, on covered grill, over hot coals 10 to 12 minutes or until skin is charred. Place charred bell peppers in paper bag. Close bag; set aside to cool 10 to 15 minutes. Remove skin with paring knife; discard skin.
- Place bell peppers in shallow glass serving dish. Combine oil, vinegar, garlic, salt and black pepper in small bowl; whisk until well combined. Pour over bell peppers. Let stand 30 minutes at room temperature. (Or, cover and refrigerate up to 24 hours. Bring bell peppers to room temperature before serving.)
- Sprinkle bell peppers with cheese and basil just before serving.
|Serving Size:||1/4 total recipe|
|Saturated Fat||5 g|
|Total Fat||21 g|
|Calories from Fat||80 %|
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