Grilled Pepper Salad

By Lalamirand

Ingredients

• 3 peppers (I like red and yellow)
• cooking spray
• 3 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon brown sugar
• 1/2 cup crumbled blue cheese (or goat cheese)
• 1/2 cup fresh basil leaves
• salt and pepper

Details

Servings 1
Adapted from bakedbree.com

Preparation

Step 1

I am so beyond tired as I type this that I can barely see straight.  We were on the East Coast this weekend and air travel is not what it used to be.  It is a long story.  One that I would like to move on from.  Anyway, this post is going to be quick, and this recipe is the perfect recipe for a quick post.  This pepper salad is so beautiful and so simple to prepare.  Simply cut up some peppers, grill them slightly and drizzle them with a slightly sweet dressing.  Add some crumbled goat or blue cheese and some torn basil.  This salad is my idea of a perfect spring side dish.  I served this with some grilled chicken and was pretty happy if I do say so myself.  Leftovers would make a great pasta salad or a nice vegetarian sandwich.

Whisk together the

, brown sugar, salt and pepper.  I like to dissolve the sugar before I add the olive oil.

Whisk in the olive oil.  This can be made a few days ahead of time and kept in the fridge.

Grill the peppers on a preheated medium high grill.  Cook about 5 minutes on each side with the lid closed.

Drizzle with the dressing.  Add crumbled blue cheese and torn basil leaves.

Whisk together the balsamic vinegar, brown sugar, salt and pepper. I like to dissolve the sugar before I add the olive oil.

Whisk in the olive oil. This can be made a few days ahead of time and kept in the fridge.

Grill the peppers on a preheated medium high grill. Cook about 5 minutes on each side with the lid closed.

Drizzle with the dressing. Add crumbled blue cheese and torn basil leaves.

Got the notice from Sac Connect about your workshop tonight, sounds great. Of course I’d love to be there but am 5,000+ miles away so having my mom go in my place

These look so yummy and we just started grilling again too (despite the lack of spring weather in Seattle right now) do you req a non dairy flavor to add in place of the cheese? Silly dairy allergy after having babies!

maybe some nuts? Or just add more herbs.

I make something very similar all year round, but I use feta cheese and chop kalamata olives to put inside too!

It was WONDERFUL meeting you at Camp. Thank you for being so generous with your time and showing me how to work the camera. If I lived anywhere near Sacramento, I would have been at that workshop in a heartbeat.

Just made this with my momma & we loved it! Excellent flavor, the basil makes it great

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