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Grilled Rainbow Bell Peppers

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“This recipe from Chatelaine magazine is very close to a dish I had last year while on holiday in Greece and is a great accompaniment to barbequed meats. Delicious hot or at room temperature.”
READY IN:
23mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the garlic in a blender.
  2. Squeeze 1 tablespoons of juice from the lemon half.
  3. Add salt, pepper and 1/4 cup olive oil.
  4. Blend until mixed.
  5. Add the basil.
  6. Puree to a saucy consistency.
  7. Use right away or cover and refrigerate for up to 2 days.
  8. Bring to room temperature before using.
  9. Oil the grill and heat the barbeque to medium-high.
  10. Cut the peppers into quarters.
  11. Place the peppers in a large bowl and drizzle with 1 tablespoons olive oil to evenly coat, then place on the grill.
  12. Cook in two batches if necessary.
  13. Barbeque with the lid closed until the peppers are lightly charred, turning often, 6 to 8 minutes.
  14. Remove the peppers to a bowl as they are done.
  15. Evenly drizzle the basil sauce over top and toss the peppers until well coated.
  16. Place on a platter and scatter the feta over top.

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