Grilled Three Pepper Salad Recipes

GRILLED PEPPERS

A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.

Provided by Deedle Gee

Categories Appetizers and Snacks Spicy

Time 15m

Yield 6

Number Of Ingredients 4

Grilled Peppers image

Steps:

Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 307.8 mg, Sugar 1.9 g

Ingredients

3 green bell peppers, cut into large chunks
½ cup sliced jalapeno peppers
1 pinch dried oregano
1 cup shredded mozzarella cheese

QUICK THREE-PEPPER SALAD

This is a five-ingredient time-saver that serves as an attractive and welcome variation on veggies. After topping the peppers and onion with bottle vinaigrette, I can focus on the rest of the meal.-Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 3

Quick Three-Pepper Salad image

Steps:

In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.

Nutrition Facts :

Ingredients

1 each medium sweet red , yellow and green pepper, thinly sliced
1 small onion, cut into 1/4-inch wedges
1/3 cup Vinaigrette salad dressing

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS

Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours

Provided by Sara Buenfeld

Categories Side dish

Time 25m

Number Of Ingredients 7

Roasted pepper salad with capers & pine nuts image

Steps:

Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

Ingredients

3 red and 3 yellow peppers
3 tbsp extra-virgin olive oil , plus extra for grilling
1 large garlic clove
1 tbsp white wine vinegar
2 tbsp pine nut , toasted
1-2 tbsp capers
few basil leaves , shredded (optional)

THREE PEPPER PASTA SALAD

Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.

Provided by LINDA DEMARIA

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

Three Pepper Pasta Salad image

Steps:

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g

Ingredients

1 (16 ounce) package tri-color pasta
⅔ cup olive oil
3 tablespoons white wine vinegar
¼ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium fresh tomato, chopped
1 (2.25 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed

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ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL

Web Jun 3, 2015 Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine …
From onceuponachef.com
Cuisine Italian, Middle Eastern
Total Time 25 mins
Category Salads
Calories 194 per serving

Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
Peel the skin from the peppers (do not rinse under water) and cut into 3/4-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.

Grilled Three Pepper Salad Recipes

GRILLED PEPPERS

A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.

QUICK THREE-PEPPER SALAD

This is a five-ingredient time-saver that serves as an attractive and welcome variation on veggies. After topping the peppers and onion with bottle vinaigrette, I can focus on the rest of the meal.-Marilou Robinson, Portland, Oregon

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS

Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours

THREE PEPPER PASTA SALAD

Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.

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