Grilled Red Pepper, Sweet Onion, and Tomato Salad

Recipe by Dr. Jenny
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare charcoal or gas grill for direct grilling over high heat, or preheat indoor electric grill. Oil the grill rack.
  • Put bell peppers, onion rounds, and tomatoes in a bowl and coat them with oil.
  • Grill peppers directly over high heat, turning to char and blister them on all sides, 5-7 minutes.
  • Transfer to a paper bag, close the bag, and let cool for 10 minutes.
  • Meanwhile, grill onion rounds, turning once, until grill marked and partly tender, 2-3 mins per side. Transfer to a cutting board.
  • Grill tomatoes, turning often, until grill marked, 3-4 minutes. Dont overcook. Transfer to a cutting board.
  • Peel peppers and cut open to remove seeds and stems. Chop peppers coarsely and mound on a platter. Coarsely chop onions; then core and chop the tomatoes and add them to the platter.
  • Scatter basil leaves on top of the vegetables.
  • To make vinaigrette, combine garlic and vinegar in a small bowl. Gradually whisk in olive oil. Pour dressing over vegetables and toss well.
  • Season with salt and pepper and serve.
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