Grilled Rainbow Bell Peppers
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.
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INGREDIENTS
Nutrition- 1
- 1⁄2
- 1⁄2teaspoon salt
- 1⁄4teaspoon ground black pepper
- 1⁄4cup olive oil
- 1
- 3sweet red peppers
- 1tablespoon olive oil
- 1⁄2
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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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