Chef Aaron’s Grilled Peppers & Herb Salad
Chef Aaron’s Grilled Peppers & Herb Salad
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Featured Ingredient



20 minutes


  • 3 each mini yellow, red & orange peppers cut in half lengthwise
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 cloves minced garlic
  • 1/4 teaspoon salt & black pepper
  • 1/3 cup crumbled goat cheese or feta cheese
  • 1/4 cup thinly sliced fresh basil leaves


Prepare grill for direct cooking. Place peppers, skin side down.  Grill peppers over low grill 10 minutes or until skin is charred.  Put peppers in shallow glass serving dish and set aside to cool.  Combine oil, vinegar, garlic salt & black pepper in small bowl; whisk until well combined.  Pour over bell peppers.  Let stand 30 minutes at room temperature.  Sprinkle peppers with cheese and basil just before serving.

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