Twice Grilled Peppers With Buffalo Mozzarella And Caper Basil Vinaigrette Recipes
GRILLED PEPPERS WITH MOZZARELLA & CAPER-BASIL VINAIGRETTE
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
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 PEPPERS
A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.
Provided by Deedle Gee
Categories Appetizers and Snacks Spicy
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
- Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
- Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 307.8 mg, Sugar 1.9 g
TWICE GRILLED PEPPERS WITH BUFFALO MOZZARELLA AND CAPER-BASIL VINAIGRETTE
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. Dice peppers and toss with mozzarella. Toss together with the Caper-Basil Vinaigrette in a bowl. Garnish with fresh basil leaves and serve at room temperature.
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