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Roasted Tricolor Pepper Salad

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Ingredients
  Yellow pepper 1
  Green pepper 1
  Sweet red pepper 1
  Olive oil 25 Milliliter (About 2 Tablespoon)
  Lemon juice 15 Milliliter (About 1 Tablespoon)
  Garlic 1 Clove (5 gm), minced
  Dijon mustard 1⁄2 Teaspoon
  Pepper 1 Milliliter (About 1/4 Teaspoon)
  Salt 1 Pinch
  Shredded fresh basil 25 Milliliter (About 2 Tablespoon)
Directions

Place peppers on barbecue grill; grill over medium heat 15 to 20 minutes, turning often, until skins are blackened.
Place peppers in brown paper or plastic bag; set aside 10 minutes.
Remove skin from peppers; cut in half and discard seeds and stems.
Cut away thick ribs from insides.
Cut peppers into 1/2 in (1 cm) strips; arrange on serving platter.
In small bowl, whisk together olive oil, lemon juice, garlic, mustard, pepper and salt.
Pour dressing over peppers; sprinkle with basil leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Vegetable
Interest: 
Everyday

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