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Ingredients
| garlic: 1 clove (minced) |
| lemons: 1/2 |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| olive oil: 1/4 cup |
| fresh basil (chopped): 1 cup (coarsely chopped) |
| red bell pepper: 3 peppers |
| sweet yellow peppers: 3 whole peppers |
| olive oil: 1 Tbl |
| feta cheese (crumbled): 1/2 cup (crumbled) |
Grilled Rainbow Bell Peppers
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
8 min -
Servings
7 serving(s)
Tags
- Place the garlic in a blender.
- Squeeze 1 tablespoons of juice from the lemon half.
- Add salt, pepper and 1/4 cup olive oil.
- Blend until mixed.
- Add the basil.
- Puree to a saucy consistency.
- Use right away or cover and refrigerate for up to 2 days.
- Bring to room temperature before using.
- Oil the grill and heat the barbeque to medium-high.
- Cut the peppers into quarters.
- Place the peppers in a large bowl and drizzle with 1 tablespoons olive oil to evenly coat, then place on the grill.
- Cook in two batches if necessary.
- Barbeque with the lid closed until the peppers are lightly charred, turning often, 6 to 8 minutes.
- Remove the peppers to a bowl as they are done.
- Evenly drizzle the basil sauce over top and toss the peppers until well coated.
- Place on a platter and scatter the feta over top.