This salad is incredibly versatile. Serve it warm or cold. As a topping for bruschetta or pizza. Tossed with pasta or beans. Mix it with a favorite protein or a handful of greens.
Grilled Sweet Peppers
Preheating the grill is key to the success of this recipe. If the grill is not hot enough there is a good chance of overcooking the food before there is any caramelization (grill marks). You also lose out on that “smokey” grilled flavor. Turn the grill to medium and heat for 15 minutes. Clean the grill surface with either a wire brush or metallic scruppy to remove any residual grit. You may also substitute a 450 degree oven, roasting the peppers for 30 to 35 minutes.
Serves 4 to 6
- 1 each whole red, yellow, and orange sweet bell pepper
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons capers
- 2 tablespoons whole flat Italian parsley leaves
- 2 tablespoons thinly sliced basil
- 1 teaspoon red pepper flakes
- 2 teaspoons sherry vinegar
Combine the peppers, 2 teaspoons olive oil and kosher salt in a large bowl and toss to coat.
Place the peppers on a preheated grill, and cook until they begin to char 4 to 6 minutes.
Carefully turn the peppers on grill to evenly char on all sides, 15 to 18 minutes.
Place peppers back in bowl and cover with plastic wrap. Let sit 10 to 12 minutes. The trapped steam from the roasted peppers helps loosen the skin.
When peppers have cooled, carefully remove charred skin by gently rubbing with fingers.
Cut peppers in half, remove seeds and stem then slice peppers ¼ inch thick. Return to bowl.
Add olive oil, capers, parsley, basil, red pepper flakes and sherry vinegar. Toss well.