GRILLED SWEET PEPPERS WITH BASIL DRIZZLE

By jarren

Ingredients

• 1 garlic clove, minced
• 1/2 lemon
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1/4 cup (50 mL) plus 1 tbsp (15 mL) olive oil
• 1 cup (250 mL) coarsely chopped fresh basil
• 6 colourful peppers
• 1/2 cup (125 mL) crumbled feta

Details

Servings 6
Preparation time 15mins
Cooking time 21mins

Preparation

Step 1

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. Puree until smooth.

Oil grill and heat barbecue to medium-high. Halve peppers, then core and seed. Slice into quarters and place in a large bowl. Drizzle with remaining 1 tbsp (15 mL) oil, tossing to coat. Place on grill. Depending on size of grill, you may need to barbecue in 2 batches. Barbecue, lid closed, until peppers are lightly charred, turning often, 6 to 8 minutes. Remove peppers to bowl when done.

Evenly drizzle basil sauce on top of peppers, then toss. Place on a platter and scatter feta on top.

DO AHEAD: Cover basil drizzle and refrigerate for up to 2 days. Bring to room temperature before using.