Grilled Tri-Colored Pepper Salad
Makes 4 to 6 Servings
1 Each Large Red,Yellow and Green Bell Pepper, cut into halves or quarters
⅓ Cup Extra Virgin Olive Oil
3 Tablespoons Balsamic Vinegar
2 Cloves Garlic, Minced
¼ Teaspoon Salt
¼ Teaspoon Black Pepper
⅓ Cup Crumbled Goat Cheese
¼ Cup Thinly sliced Fresh Basil Leaves
Prepare grill for direct cooking over high heat.
Place bell peppers, skin side down, on grid. Grill, covered, 10 to 12 minutes or until skin is charred. Transfer to paper bag. Close bag; let stand 10 to 15 minutes. Remove and discard skin. Place bell peppers in shallow serving dish.
Whisk oil, vinegar, garlic, salt and black pepper in small bowl until well blended. Pour over bell peppers. Let stand 30 minutes at room temperature. (or cover and refrigerate up to 24 hours. Bring bell peppers to room temperature before serving.)
Sprinkle with goat cheese and basil just before serving.