Grilled Rainbow Peppers (Salad)

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“Recipe from Mary Allen Perry and cut out of a magazine last month, but I have no idea what magazine it was.. .sorry about that!! I tend to like to remove the skins, so I completely char the peppers on the skin side, place them all in a paper bag for about 15 minutes, then slide the skins right off.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 3 bell peppers (use all different colors if you can)
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 12 cup goat cheese (I used much less, and I have subbed Feta too)
  • 12 cup loosely packed torn fresh basil leaf (optional)
  • salt and pepper

Directions

  1. Preheat grill to 350 to 400 degrees (medium-high). Quarter the peppers and lightly coat them with vegetable cooking spray.
  2. Grill peppers, covered with grill lid, for 5 minutes on each side until tender.
  3. Remove from grill and arrange peppers, "inside" sides up, on a serving platter.
  4. Whisk together oil, vinegar and sugar; drizzle over the peppers. NOTE: If you are using high grade vinegar that is already thick and sweet, there is no need to add the sugar.
  5. Sprinkle peppers with goat cheese & basil - then salt and pepper to taste.
  6. Serve!

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