Slow Roasted Garlic Olive Oil Grilled Peppers

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Posted by in Recipes on Sep 19, 2012 . .

2 red bell peppers

  • 2 yellow bell peppers
  • 2 green bell peppers

For the Dressing

 

  • ½ tsp. coarse salt, or more to taste
  • 1 Tbsp. Olive Cart South Haven 25 Year Aged balsamic vinegar
  • 1 Tbsp. lemon juice
  • 4 Tbsp. Olive Cart Slow Roasted Garlic extra virgin olive oil
  • 2 Tbsp. chopped fresh flat-leaf parsley or slivered fresh basil
  • 2 Tbsp. toasted pine nuts

Set up the grill for direct grilling and preheat to high.

When ready to cook, place all the peppers on the grate and grill until the skins are charred on all sides, 4 to 6 minutes per side (16 to 24 minutes in all), turning with tongs. Transfer the hot peppers to a baking dish and cover with plastic wrap. Alternatively, wrap each in a wet paper towel (the steam generated by the hot peppers and water helps you remove the skin). Let the peppers cool to room temperature, about 20 minutes.

Meanwhile, make the dressing. Place the Olive Cart Slow Roasted Garlic Olive Oil in a non-reactive mixing bowl. Add the vinegar and lemon juice and whisk until the salt is dissolved. Whisk in the extra virgin olive oil, parsley, and pine nuts.

Using the tip of a paring knife, scrape the burnt skin off the peppers and cut the flesh off the core. Cut into quarters or strips and arrange the pepper pieces on a platter, alternating pieces of different colors. Stir the dressing and spoon it over the peppers. You can serve the salad right away, or let it sit for a few hours to allow the flavors to blend.

Last update: Sep 19, 2012
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