Grilled rainbow peppers
2
- Prep Time15 min
- Total Time15 min
- Makes6 to 8 servings
Ingredients
1 garlic clove, minced
1/2 lemon
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup olive oil
1 cup coarsely chopped fresh basil
3 red bell peppers
3 yellow bell peppers
1 tbsp olive oil
1/2 cup crumbled feta
Instructions
Place garlic in a blender. Squeeze in 1 tbsp (15 mL) juice from lemon. Add salt, pepper and 1/4 cup (50 mL) oil. Blend until mixed. Add basil. Purée to a saucy consistency. Use right away, or cover and refrigerate up to 2 days. Bring to room temperature before using.
Oil grill and heat barbecue to medium-high. Slice peppers into quarters. Place peppers in a large bowl. Drizzle with 1 tbsp (15 mL) olive oil to evenly coat, then place on grill. Depending on size of grill, you may need to barbecue in 2 batches. Barbecue with lid closed until peppers are lightly charred, turning often, 6 to 8 minutes. Remove peppers to bowl as they are done.
Evenly drizzle basil sauce overtop and toss peppers until well coated. Place on a platter, then scatter feta overtop. Delicious warm. Or cover and leave at room temperature up to 3 or 4 hours.
Nutrition (per serving)
Calories 122, Protein 2.1g, Carbohydrates 6.6g, Fat 10.3g, Fibre 1.3g, Sodium 232mg.
Barbecued peppers are an easy, colourful side dish. We've added a wallop of taste with our secret ingredient ? basil sauce. It's great drizzled over pasta, too!
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