Advertisement

Grilled rainbow peppers

0

  • Prep Time15 mins
  • Total Time15 mins
  • Makes6 to 8 servings
*PLUS Grilling Time: 6 minutes

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!

Advertisement
Advertisement
Advertisement
Advertisement