Grilled Three-Pepper Salad

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

[quicklook-recipe prep_time=”20 min” cook_time=”10 min” serves=”10-12″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]

[/ingredients-list]

[ingredients-list title=”Vinaigrette” serving_size=””]
[ingredients-left]

  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 tbsp. lemon juice
  • 2 tbsp. Dijon mustard

[/ingredients-left]
[ingredients-right]

  • 1 tbsp. minced fresh basil (or 1 tsp. dried)
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. garlic powder

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Add onion, mozzarella and olives; toss gently. Cover and refrigerate.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] In a jar with tight-fitting lid, combine vinaigrette ingredients, shake well. Pour over the pepper mixture just before serving; toss to coat.[/step-item] [/step-list-wrapper]

Originally Published in Reader's Digest

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