Grilled Pepper Sunburst
 
 
Author:
Serves: 6
Ingredients
  • 3 garlic cloves
  • 1 teaspoon (5 mL) salt
  • 3 tablespoons (45 mL) balsamic vinegar
  • ¼ cup (50 mL) pure olive oil
  • ½ teaspoon (2 mL) freshly ground black pepper
  • 2 pounds (1 kg) bell peppers (red, orange and yellow)
  • Salt and freshly ground black pepper
  • 2 teaspoons (10 mL) finely chopped fresh oregano
  • 1 teaspoon (5 mL) finely chopped fresh rosemary
  • 1 teaspoon (5 mL) finely chopped fresh thyme
  • ¼ pound (125 g) feta cheese, crumbled
  • 16 pitted kalamata olives or sliced black olives
  • 2 tablespoons (130 mL) balsamic glaze or reduction
Instructions
  1. For the sauce, mash garlic and 1 teaspoon (5 mL) salt to a paste in a mortar with a pestle or mash them together with the back of a spoon; transfer to small bowl.
  2. Whisk in 3 tablespoons (45 mL) balsamic vinegar, oil and black pepper.
  3. Core, seed and cut peppers into quarters.
  4. Put peppers into Ziploc bag and pour sauce over.
  5. Marinate for several hours in fridge.
  6. Remove peppers from sauce; reserving sauce.
  7. Place peppers, skin side down, on greased barbecue grill over medium-high heat.
  8. Grill for 6 to 8 minutes or until lightly charred but not mushy, basting with sauce and turning every 3 minutes.
  9. Arrange on serving platter.
  10. Season with salt and pepper to taste.
  11. Sprinkle with oregano, rosemary and thyme.
  12. Sprinkle with feta and olives.
  13. Drizzle balsamic glaze or reduction over peppers.
Recipe by Sugar Plum Sisters at http://sugarplumsisters.com/2014/06/barbecued-peppers-with-feta-and-fresh-herbs/