Grilled Rainbow Peppers

Southern Living
Grilled Rainbow PeppersRecipe
Photo: Beth Dreiling Hontzas; Styling: Kacy Carroll
Makes 4 to 6 servings


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3 bell peppers
Vegetable cooking spray
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/2 cup crumbled goat cheese
1/2 cup loosely packed torn fresh basil leaves
Salt and freshly ground pepper to taste


Prep: 20 Minutes

Preheat grill to 350° to 400° (medium-high) heat. Quarter bell peppers; lightly coat with cooking spray. Grill peppers, covered with grill lid, 5 minutes on each side or until tender; arrange, cut sides up, on a serving platter. Whisk together olive oil, balsamic vinegar, and brown sugar; drizzle over peppers. Sprinkle with goat cheese, basil leaves, and salt and freshly ground pepper to taste.

Created date

February 2010