7:20 pm - Friday, January 19 2018
Home / Food / Grilled Pepper Salad

 

theculinarychase.com_wp-content_uploads_2015_08_grilled-pepper-salad

Grilled Pepper Salad

grilled pepper saladSimple ingredients mingling together to pull off an out-of-this-world taste! If you’ve never had grilled peppers then you are in for one heck of a treat!  Grilling or roasting brings out their natural sweetness making them so good on their own and they really don’t need much attention to shine, so keep the ingredients simple.

  A grilled pepper takes little effort to cook so don’t fret about the charred veggie.  It’s this step that enhances their flavor to give you a slight smokey, sweet taste.  By the way, green bell peppers are unripe and other color varieties are left on the plant longer to ripen.  Do not use green peppers in this recipe as it will taste bitter.  Serve this as part of an antipasto for your friends and family to nibble on while the main meal is cooking.  And don’t forget to serve it with freshly made bread.  Mangia!

Serves 4 as a side
4 large bell peppers, assorted colors except green
1 clove of garlic, minced
1 tablespoon capers, rinsed
8 Kalamata olives, pitted and sliced
8 large mint leaves, sliced thinly
sea salt and freshly ground black pepper
extra-virgin olive oil

bell peppersGrill peppers over medium heat, turning, until charred all over. Remove and place in a bowl. Cover bowl with plastic wrap and leave until cool enough to handle, about 10 or so minutes. The trapped heat will steam the peppers making it easy to remove the skin.  Remove charred skins, seeds, and stems. Slice into long strips and place in a clean bowl. Add garlic, capers, half the mint, and gently toss. This is where you’ll need to eyeball the amount of olive oil. Start with a good splash and go from there. I like there to be a pool of oil at the bottom…perfect for mopping up with a good chunk of bread. Season with sea salt and pepper. Allow to sit for half an hour (if you can wait that long) before you serve it.

grilled bell peppersThe Culinary Chase’s Note: Leftovers are perfect on a grilled piece of bread with a thin slice of Parmesan, as a pizza topping, in a sandwich or whiz it up in a blender and use as a sauce for pasta. Enjoy!

Grilled Pepper Salad
 
Serve this as part of an antipasto for your friends and family to nibble on while the main meal is cooking. And don’t forget to serve it with freshly made bread. Mangia!
Author: The Culinary Chase
Recipe type: Appetizer
Cuisine: Mediterranean
Serves: 4 to 6

Ingredients
  • 6 large bell peppers, assorted colors except green
  • 1 clove of garlic, minced
  • 1 tablespoon capers, rinsed
  • 8 Kalamata olives, pitted and sliced
  • 8 large mint leaves, sliced thinly
  • sea salt and freshly ground black pepper
  • extra-virgin olive oil
Instructions
  1. Grill peppers over medium heat, turning, until charred all over. Remove and place in a bowl. Cover bowl with plastic wrap and leave until cool enough to handle, about 10 or so minutes. The trapped heat will steam the peppers making it easy to remove the skin.
  2. Remove charred skins, seeds, and stems. Slice into long strips and place in a clean bowl. Add garlic, capers, half the mint, and gently toss. This is where you’ll need to eyeball the amount of olive oil. Start with a good splash and go from there. I like there to be a pool of oil at the bottom…perfect for mopping up with a good chunk of bread. Season with sea salt and pepper. Allow to sit for half an hour (if you can wait that long) before you serve it.
Notes
The Culinary Chase’s Note: Leftovers are perfect on a grilled piece of bread with a thin slice of Parmesan, as a pizza topping, in a sandwich or whiz it up in a blender and use as a sauce for pasta. Enjoy!

 

The post Grilled Pepper Salad appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

You might also like...

halloumi-fries

halloumi fries – entertaining made easy

I’ve been cooking with halloumi cheese since 2006; we were living in Hong Kong at the time.  I love that city!  It’s one of the few places I could go back to live.  It’s a city that’s frenetic, safe to...

Leave a Reply

Your email address will not be published. Required fields are marked *