Grilled Rainbow Bell Peppers

Recipe by Irmgard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 23mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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