Grilled Stuffed Bell Peppers Salad

"This is so versatile and a delicious way to take advantage of ripe summer vegetables. Serve as a side to grilled chicken or steak, or as a meal in itself over mixed greens and a handful of cavatelli...yum! *Recipe from Ladies Home Journal*"
 
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Ready In:
55mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Whisk together vinegar and 2 tablespoons oil in a bowl; season with salt and pepper to taste. Set aside.
  • Preheat grill and lightly oil rack.
  • Thread mushrooms through stem end onto skewers. Lightly brush mushrooms, onion, and zucchini with the remaining 2 tablespoons oil; season with salt and pepper.
  • Grill vegetables, turning occasionally, until peppers are crisp-tender and remaining vegetables are just tender and golden brown, about 5 minutes for peppers and onion, 6 minutes for zucchini, and 8 minutes for the mushrooms.
  • Transfer peppers to a plate and remaining vegetables to a cutting board.
  • When cool enough to handle, remove mushrooms from skewers and quarter; transfer to a medium bowl.
  • Cut onion and zucchini into bite-sized pieces. Transfer 3/4 of the onion (reserving remaining onion) and all of the zucchini to the bowl of mushrooms.
  • Add the sun-dried tomatoes, mozzarella, and 2 tablespoons pesto to bowl; season with salt and pepper to taste. Toss to combine.
  • Spoon the mixture into pepper halves and grill, covered, until the cheese begins to melt, about 3 minutes. Transfer to serving plates and arrange arugula alongside the stuffed peppers.
  • Drizzle arugula with remaining dressing and top with reserved onions.
  • Serve peppers warm with remaining pesto on the side.

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