Recipe by Irmgard
This recipe from Chatelaine magazine is very close to a dish I had last year while on holiday in Greece and is a great accompaniment to barbequed meats. Delicious hot or at room temperature.
Top Review by evelyn/athens
I had everything for this on hand, so made it as an antipasto type meze to go with a roast chicken. It is a delicious and 'oh-so-pretty' recipe. I alternated the grilled peppers on a platter, dressed them (dressing is fab! loved the herbal note provided by the basil) and scattered the feta over all. A definite winner that gets extra points for being a breeze to make, delicious to eat, and definite dinner-party presentation material. A keeper.
- 1 garlic clove, minced
- 1⁄2 lemon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 cup olive oil
- 1 cup fresh basil, coarsely chopped
- 3 sweet red peppers
- 3 yellow sweet peppers
- 1 tablespoon olive oil
- 1⁄2 cup feta cheese, crumbled
Directions See How It's Made
- Place the garlic in a blender.
- Squeeze 1 tablespoons of juice from the lemon half.
- Add salt, pepper and 1/4 cup olive oil.
- Blend until mixed.
- Add the basil.
- Puree to a saucy consistency.
- Use right away or cover and refrigerate for up to 2 days.
- Bring to room temperature before using.
- Oil the grill and heat the barbeque to medium-high.
- Cut the peppers into quarters.
- Place the peppers in a large bowl and drizzle with 1 tablespoons olive oil to evenly coat, then place on the grill.
- Cook in two batches if necessary.
- Barbeque with the lid closed until the peppers are lightly charred, turning often, 6 to 8 minutes.
- Remove the peppers to a bowl as they are done.
- Evenly drizzle the basil sauce over top and toss the peppers until well coated.
- Place on a platter and scatter the feta over top.