Grilled Three-pepper Salad
From jaie 16 years ago
- 10 minutes to make
- Serves 10
Peppers from the garden are perfect for this awesome summer salad. Not only does it taste great, it is easy and very pretty when finished.
Ingredients
- VINAIGRETTE: shopping list
- 2/3 cup olive oil shopping list
- 1/3 cup red wine vinegar shopping list
- 2 Tablespoons fresh lemon juice shopping list
- 2 Tablespoons Dijon mustard shopping list
- 1 Tablespoon fresh basil, minced shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 1/2 teaspoon garlic powder shopping list
- PEPPERS: shopping list
- 2 Large green peppers, cut into 1-inch pieces (no seeds) shopping list
- 2 Large sweet red peppers, cut into 1-inch pieces (no seeds) shopping list
- 2 Large yellow peppers, cut into 1-inch pieces (no seeds) shopping list
- 1 Large red onion, peeled, halved and thinly sliced. shopping list
- 1 Pound bulk mozzarella cheese,cut into bite-sized cubes shopping list
- 1 can pitted black olives, drained and halved. shopping list
How to make it
- In a jar with a tight-ftting lid, combine all the ingredients for the vinaigrette; Shake well.
- Refrigerate until ready to use.
- Thread pepper pieces, alternating colors, onto metal or soaked wooden skewers.
- Grill, or broil, for 10-12 minutes, or until the edges are browned.
- Remove from skewers and put into large bowl.
- Add onion slices, mozzarella bites and olives.
- Toss lightly.
- Cover and refrigerate for about 15 minutes.
- Pour the vinaigrette mixture over peppers just before serving, toss to coat.
- Serve.
People Who Like This Dish 2
- fizleglitz Joplin, MO
- jaie Allentown, PA
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