Grilled Rainbow Peppers Salad Recipes

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A RAINBOW OF GRILLED PEPPERS



A Rainbow of Grilled Peppers image

Categories     Garlic     Pepper     Appetizer     Side     Bell Pepper     Summer     Grill/Barbecue     Oregano     Capers     Parade     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 each red, yellow, and orange bell peppers
2 tablespoons olive oil
Salt and pepper, to taste
3 large cloves of garlic, thinly sliced
1 tablespoon (drained) large capers
1 tablespoon whole fresh oregano leaves
8 slices peasant bread, toasted

Steps:

  • 1. To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise. Core, seed and carefully trim off all of the inner white connective tissue. Lay the pepper halves skin-side up in a single layer on a baking sheet. Broil about 3 inches from the heat until the skins are charred black, 12 to 15 minutes.
  • 2. Remove the peppers from the broiler and place them in a paper or plastic bag; seal tightly and let the peppers steam inside the bag for about 15 minutes. Then slip off the charred skins and proceed with the recipe.
  • 3. Arrange the peppers decoratively on a platter. Drizzle with the oil; season with salt and pepper.
  • 4. Place garlic slivers attractively around the peppers. Scatter with the capers and sprinkle generously with the oregano leaves. Serve the toasted peasant bread alongside the peppers in a napkin-lined basket.

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