If serving as the main side, prepare one pepper per person. If serving as one of several sides, prepare a half pepper per person.
Categories
Recipe by
Chef Andrea Love, Dinner Delights
Ingredients
- Bell peppers
- Olive Oil
- Fresh basil to taste
- Salt
- Pepper
Directions
- Warm the grill at medium.
- While waiting for the grill, prep the peppers. Cut the sides and bottom off the peppers. Place in a bowl.
- When all the peppers are prepped, drizzle with enough olive oil to coat the peppers so they don’t stick to the grill.
- Grill the peppers for 2-3 minutes per side just until they start to char. Be aware of flares from the olive oil dripping off. Put the cooked peppers back in the bowl and let cool for about 5 minutes.
- Once cooled, cut the peppers into bite size pieces. This is usually 4-6 pieces per larger piece of pepper.
- Put the peppers back in the bowl.
- Chiffonade the basil: Wash the basil and layer with the biggest leaf on the bottom. Roll into a cigar shape and slice thinly across so you will have thin pieces of basil.
- Add the basil to the peppers. Toss with some olive oil and salt and pepper to taste.
- Grilled pepper salad is best served at room temperature. If you make the salad in advance and refrigerate, let it come to room temperature before serving.
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