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Recipe by Southern Living October 2011

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Recipe Summary test

hands-on:
20 mins
total:
50 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until blended. Reserve 2 Tbsp. mixture; cover and chill. Stir bell peppers and next 2 ingredients into remaining vinegar mixture. Cover and chill 30 minutes.

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  • Preheat grill to 350° to 400° (medium-high) heat. Remove vegetables from vinegar mixture; discard mixture. Grill vegetables at the same time, placing peppers skin side down on cooking grate. Grill vegetables, covered with grill lid, 6 minutes or until peppers look blistered and grill marks appear. Turn all vegetables, and grill about 2 more minutes or until crisp-tender.

  • Arrange vegetables in a single layer on a serving platter. Drizzle with reserved 2 Tbsp. vinegar mixture just before serving. Season with salt and pepper to taste.

  • *White wine vinegar may be substituted.

Chef's Notes

Prep the vinaigrette 3 days early, and wash and cut peppers 1 day ahead.

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