Ingredients
-
3
-
3
-
2
-
1
-
1/2
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Grilled Rainbow Peppers (Salad), Recipe from Mary Allen Perry and cut out of a magazine last month, but I have no idea what magazine it was sorry about that!! I tend to like to remove the skins, so I completely char the peppers on the skin side, place them all in a paper bag for about 15 minutes, then slide the skins right off , Recipe from Mary Allen Perry and cut out of a magazine last month, but I have no idea what magazine it was sorry about that!! I tend to like to remove the skins, so I completely char the peppers on the skin side, place them all in a paper bag for about 15 minutes, then slide the skins right off
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Steps
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1
Done
|
Preheat Grill to 350 to 400 Degrees (medium-High). Quarter the Peppers and Lightly Coat Them With Vegetable Cooking Spray. |
|
2
Done
|
Grill Peppers, Covered With Grill Lid, For 5 Minutes on Each Side Until Tender. |
|
3
Done
|
Remove from Grill and Arrange Peppers, "inside" Sides Up, on a Serving Platter. |
|
4
Done
|
Whisk Together Oil, Vinegar and Sugar; Drizzle Over the Peppers. Note: If You Are Using High Grade Vinegar That Is Already Thick and Sweet, There Is No Need to Add the Sugar. |
|
5
Done
|
Sprinkle Peppers With Goat Cheese & Basil - Then Salt and Pepper to Taste. |
|
6
Done
|
Serve! |
