Grilled Peppers With Mozzarella Caper Basil Vinaigrette Recipes

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TWICE GRILLED PEPPERS WITH BUFFALO MOZZARELLA AND CAPER-BASIL VINAIGRETTE



Twice Grilled Peppers with Buffalo Mozzarella and Caper-Basil Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 17

3 red bell peppers
3 yellow bell peppers
3 orange bell peppers
3 tablespoons olive oil
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Italian or French bread, thinly sliced and grilled
1 pound buffalo mozzarella, cut into 1/4-inch thick slices
Fresh basil leaves, for garnish
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup pure olive oil
2 tablespoons capers, drained
2 tablespoons chopped fresh basil leaves

Steps:

  • Heat your grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; grill the peppers until charred on all sides. Remove from the grill, place in a bowl, cover with plastic wrap, and let sit for 10 minutes. Remove the skin from the peppers, brush them with the remaining oil and season with salt and pepper, and place back on the grill and cook until slightly charred on all sides.
  • Slice peppers into quarters or to fit over bread slices. Place a slice of mozzarella over each pepper and drizzle with the Caper-Basil Vinaigrette. Garnish with fresh basil leaves and serve at room temperature.
  • Whisk together the vinegar, mustard, garlic, salt, and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Stir in the capers and basil.

GRILLED PEPPERS WITH MOZZARELLA & CAPER-BASIL VINAIGRETTE



Grilled Peppers With Mozzarella & Caper-Basil Vinaigrette image

Make and share this Grilled Peppers With Mozzarella & Caper-Basil Vinaigrette recipe from Food.com.

Provided by Sharon123

Categories     Cheese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 17

3 red bell peppers
3 yellow bell peppers
3 orange bell peppers
3 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/2-3/4 teaspoon fresh ground black pepper
Italian bread, thinly sliced and grilled (or French bread)
1 lb mozzarella cheese, cut into 1/4-inch thick slices
fresh basil leaf, for garnish
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, finely chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup pure olive oil
2 tablespoons capers, drained
2 tablespoons chopped fresh basil leaves

Steps:

  • Heat the grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; grill the peppers until charred on all sides. Remove from grill, place in bowl, cover with plastic wrap, and let rest for 10 minutes. Remove the skin from the peppers, brush them with the remaining oil and season with salt and pepper, and place back on the grill and cook until slightly charred on all sides.
  • Slice peppers into quarters or to fit over bread slices. Place a slice of mozzarella over each pepper and drizzle with the Caper-Basil Vinaigrette. Garnish with fresh basil leaves and serve at room temperature. Enjoy!
  • For the vinaigrette:.
  • Whisk together the vinegar, mustard, garlic, salt, and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Stir in the capers and basil.

Nutrition Facts : Calories 325.9, Fat 25, SaturatedFat 9.2, Cholesterol 44.8, Sodium 721, Carbohydrate 13.2, Fiber 2.3, Sugar 2.5, Protein 14.5

GRILLED CHICKEN, TOMATOES, MOZZARELLA & BASIL VINAIGRETTE



Grilled Chicken, Tomatoes, Mozzarella & Basil Vinaigrette image

Make and share this Grilled Chicken, Tomatoes, Mozzarella & Basil Vinaigrette recipe from Food.com.

Provided by senseicheryl

Categories     Salad Dressings

Time 27m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 11

1 tablespoon shallot, finely chopped
3 tablespoons red wine vinegar
1 1/2 tablespoons olive oil
2 tablespoons fresh basil, chopped
1 dash salt, to taste
1 dash fresh ground black pepper
4 boneless skinless chicken breasts
nonstick cooking spray
8 cups romaine lettuce, washed and torn into bite-sized pieces
4 large roma tomatoes, cut into pieces
2 ounces bite-size fresh mozzarella cheese balls, drained and cut into small pieces (packed in water)

Steps:

  • For the basil vinaigrette - Place the shallots and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and basil. Season to taste with salt and pepper. (This can be made in advance and stored in the refrigerator for up to 3 days.)
  • For the grilled chicken - Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high. Season the chicken breasts with salt and pepper. Grill the chicken on both sides until it is cooked through, about 4 to 6 minutes per side, depending on the thickness of the breasts. (The chicken can be grilled in advance and stored in the refrigerator for up to 3 days.)
  • For the green salad - Slice the chicken breasts into strips and place them in a mixing bowl. Add the tomatoes, mozzarella and half of the basil vinaigrette. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the chicken, tomatoes and mozzarella mixture on top of the lettuce and serve.

Nutrition Facts : Calories 248.7, Fat 10.1, SaturatedFat 3, Cholesterol 79.6, Sodium 216, Carbohydrate 6.8, Fiber 2.9, Sugar 3.2, Protein 32.3

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