2 pounds sweet baby (small) bell peppers (green, red, orange, purple, and/or yellow)*
3 cloves garlic, minced
1 teaspoon coarse salt
1/4 cup extra-virgin olive oil
2 tablespoons good-quality aged balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese
* If you can find baby bell peppers, use large peppers with stem end cut off and seeds removed.
Core, seed, and rinse peppers. Cut each pepper into fourths. In a large resealable plastic bag, place sweet pepper chunks.
In a small bowl, combine garlic, salt, olive oil, balsamic vinegar, and pepper; mix well. Pour sauce over pepper chunk. Reseal bag and shake to distribute sauce.
Preheat barbecue grill. Remove peppers from sauce. Place peppers, smooth-side down, on hot grill. Cook 6 to 8 minutes (turning occasionally) or until lightly charred on both sides. Remove peppers from grill; either leave in chunks or slice into 1/2-inch-wide strips. Arrange chunks or strips on a platter, alternating colors. Sprinkle
with crumbled feta cheese. (we skipped the cheese cause it sounded gross to me).
Makes 4 servings.
No comments:
Post a Comment