Grilled Three-Pepper Salad

This zesty salad fits in next to all of your grilled specialties.

More on:

• Family Dinner
• Barbecuing
• Party Planning
• Family Lunch
• Vegetarian Recipes
• BBQ: Vegetables
• BBQ: Appetizers

"I have been cooking since my mother taught me how at an early age. I enjoy it, and I'm always trying new recipes. This one's both flavorful and colorful."
-- Ruth W., York, Pennsylvania Preparation time: 20 minutes
Cooking time: 10 minutes

You Will Need
2 each large green, sweet red and yellow peppers, cut into 1-inch pieces
1 large red onion, halved and thinly sliced
1 pound bulk mozzarella cheese, cut into bite-size cubes
1 can (6 ounces) pitted ripe olives, drained and halved

Vinaigrette
2/3 cup olive oil
1/3 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder

What to Do
1. Thread peppers onto metal or soaked wooden skewers; grill or broil for 10-12 minutes or until edges are browned. Remove from skewers and place in a large bowl.

2. Add onion, mozzarella and olives; toss gently. Cover and refrigerate.

3. In a jar with tight-fitting lid, combine vinaigrette ingredients, shake well. Pour over the pepper mixture just before serving; toss to coat.

Serves 10-12

From Taste of Home Backyard Grilling

 

• Garden Vegetable Salad
• Tomatoes, peppers, onions, cucumbers, and celery make up this simple salad.
• 
• Roasted-Pepper Pinwheels
• These roasted-pepper pinwheels make a great snack or appetizer for invited guests.
• 
• Cucumber Fennel Salad
• A cool, crisp salad for those hot summer days.
• 

Sponsored Links