Photo: Randy Mayor; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 1/2 cup)

How to Make It

Preheat grill to medium-high heat. Place chiles, bell peppers, and onion wedges on grill rack coated with cooking spray. Grill 10 minutes, turning occasionally. Remove tops and seeds from Anaheim; thinly slice. Combine peppers, onion, vinegar, olive oil, black pepper, and kosher salt; toss to coat. Sprinkle with crumbled blue cheese.

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Ratings & Reviews

ChrisInPA's Review

ChrisInPA
July 13, 2014
I really enjoyed this salad. I make roasted peppers all the time but the combination of the Anaheim peppers and the blue cheese put the recipe over the top.

mmidorijoy's Review

mmidorijoy
July 01, 2014
My husband loved it. The only reason that I didn't give this 5 stars is just my own personal preference-- peppers and onions aren't veggies that I personally crave on a frequent basis, but for every once in a while, this is a delicious side dish! The Anaheim chiles have just the right amount of kick.

MediKate's Review

MediKate
June 21, 2014
N/A