Grilled Rainbow Peppers 2007
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6 to 8 servings
* PLUS Grilling Time: 6 minutes
coarsley chopped fresh
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. 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 and place in a large bowl. Drizzle with 1 tbsp (15 mL) olive oil. Toss to coat. 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 min. Remove peppers to bowl as they are done.
Evenly drizzle basil sauce overtop peppers, then toss. Place on a platter, then scatter feta overtop. Delicious warm. Or loosely cover and leave at room temperature up to 4 hours.
Nutrition (per serving)
Grilled peppers get a flavour kick from feta and a simple basil sauce.