Grilled Peppers With Olives and Feta Cheese
photo by gemini08
- Ready In:
- 28mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
Balsamic Basting Sauce
- 3 garlic
- 4.92 ml salt
- 44.37 ml balsamic vinegar
- 29.58-59.16 ml olive oil
- 2.46 ml ground pepper
-
Other Ingredients
- 907.18 g bell peppers (red, yellow and orange)
- salt and pepper, to tase
- 9.85 ml oregano, finely chopped
- 4.92 ml thyme, finely chopped
- 4.92 ml rosemary, finely chopped
- 113.39 g feta cheese, drained and cut into cubes
- 16 kalamata olives
- 14.79 ml balsamic vinegar
directions
- For basting sauce: With a piece of wax paper, mash garlic and salt with a fork until well blended. Place in a small bowl. Whisk in balsamic vinegar, olive oil and pepper; set aside.
- Core, seed and cut bell peppers into thirds. Brush both sides of peppers with sauce and place in large bowl. Pour remaining sauce over top.
- Remove peppers from sauce; reserving sauce. Place peppers skin side down on greased barbecue rack over medium high heat for 6 - 8 minutes or until lightly charred but not mushy, basting with sauce and turning every three minutes. Slice peppers into wide strips. Arrange on a platter, alternating colors. Season with salt and pepper. Sprinkle with fresh herbs, feta and olives. Drizzle the one tablespoon balsamic vinegar over peppers.
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