VG - Marinated Roasted Pepper and Olive Salad

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Marinated Roasted Pepper and Olive Salad

 

Recipe By :VEGETARIAN GRILL by Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories : Chapter 04 Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 green bell peppers

2 red bell peppers

2 yellow bell peppers

8 ounces fresh mozzarella cheese -- cubed

1/2 cup brine- or oil-cured black olives

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1 tablespoon chopped fresh basil

Salt and black pepper

 

1. Prepare a hot fire in the grill.

 

2. Roast the peppers, turning occasionally, until completely charred, about 10

minutes. Place in a plastic or paper bag to steam for 10 minutes to loosen the

skins.

 

3. Cut slits in the peppers, then drain briefly into a large bowl to catch any

juices. Peel and seed the peppers, julienne, and add to the bowl. Add the

mozzarella, olives, olive oil, vinegar, basil, and salt and pepper, to taste.

Toss to combine.

 

4. Let stand at room temperature for at least 30 minutes to blend the flavors.

Serve at room temperature.

 

SERVING SUGGESTIONS: This salad is so versatile, it's hard to know where to

begin when it comes to serving suggestions. You can make a whole meal out of

this salad with the addition of crusty French bread, some sliced tomatoes, and

perhaps some grilled corn for heartier appetites. You can serve it as a topping

for warm pasta—or as a dressing for a cold pasta salad—or serve it simply as an

appetizer with sliced French or Italian bread. It also makes a great addition to

a spread of antipasto dishes. Without the olives, it makes a fine sandwich

filling.

 

VARIATION: Marinated Roasted Peppers. Omit the olives and mozzarella and you

have Marinated Roasted Peppers, which will keep for up to a week in the

refrigerator. The peppers can be used to top other grilled vegetable

combinations, to dress up burgers or sandwiches, or to add a sweet, smoky flavor

to sauces and salad dressings.

 

Description:

" Page 100 "

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Per Serving (excluding unknown items): 206 Calories; 15g Fat (64.6% calories

from fat); 9g Protein; 9g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol;

258mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : This recipe is an absolutely necessary addition to any vegetarian

repertoire. The variations and serving possibilities are endless (see the

Serving Suggestions). SERVES 4 TO 6

 

Nutr. Assoc. : 0 0 0 922 4282 0 0 0 0

 

 

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