Grilled Rainbow Peppers 2007

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PREP TIME

15 min

Makes

6 to 8 servings

* PLUS Grilling Time: 6 minutes

Ingredients

  • 1 gralic clove , minced
  • 1/2 lemon
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup olive oil
  • 1 cup coarsley chopped fresh basil
  • 6 colourful 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. 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)

  • Calories
  • 122,
  • Protein
  • 2.1 g,
  • Carbohydrates
  • 6.6 g,
  • Fat
  • 10.3 g,
  • Fibre
  • 1.3 g,
  • Sodium
  • 232 mg.

Grilled peppers get a flavour kick from feta and a simple basil sauce.