Friday, September 19, 2014

Grilled Bell Pepper Salad Recipe

We are now well into September and we are still harvesting fresh bell peppers from our garden. This year we had such a great crop of them and I have been really busy using them all up before the cold weather sets in. Just last weekend I made a batch of stuffed green peppers and my family loved them. Since then, I have been on the hunt for more bell pepper recipes and luckily for me, this recipe hit my email box just in the nick of time.

The recipe and photo is courtesy of: Paulding & Company, a full catering kitchen based in San Francisco boasting vast opportunities for bonding and excitement founded by mother-daughter duo Tracy and Terry Paulding.

Peppers, the wonderful vitamin-c packed vegetables, are at peak right now! The Grilled Bell Pepper Salad is a delicious, yet healthy dish with-tons of flavor! The recipe will yield approximately 4 servings.

Grilled Bell Pepper Salad Recipe

▪ ½ lb sweet red and green bell peppers
▪ 1 ½ Tbs. olive oil
▪ 1 Tbs. freshly squeezed lemon juice
▪ ½ tsp. ground cumin
▪ 1 tsp. minced flat-leaf parsley
▪ salt and freshly ground pepper to taste

Roast the bell peppers by placing them on a rack of a broiler or on the grill, while turning them slowly until they are completely charred. When done, place them in a paper or plastic bag and leave them to sweat for 15 minutes. Peel the skin off with your fingers or a sharp paring knife.

Cut the peppers into ½ inch strips lengthwise and place them on a glass salad bowl. Mix the remaining ingredients together and pour the marinade over the peppers. Cover with plastic wrap, let sit for 1 hour, then stir and serve.

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