Grilled Pepper Salad

grilled pepper salad recipe

Tonight I am teaching a class at the Sacramento Bee on Building a Better Blog. If you are local, I would love if you stopped by! It should be a fun class and I would be thrilled to see you there. The people at Sac Connect have been incredibly supportive of me and this blog and I am truly grateful for them. Come on out and learn some things about blogging.

I am so beyond tired as I type this that I can barely see straight. We were on the East Coast this weekend and air travel is not what it used to be. It is a long story. One that I would like to move on from. Anyway, this post is going to be quick, and this recipe is the perfect recipe for a quick post. This pepper salad is so beautiful and so simple to prepare. Simply cut up some peppers, grill them slightly and drizzle them with a slightly sweet dressing. Add some crumbled goat or blue cheese and some torn basil. This salad is my idea of a perfect spring side dish. I served this with some grilled chicken and was pretty happy if I do say so myself. Leftovers would make a great pasta salad or a nice vegetarian sandwich.

grilled pepper salad recipe3 peppers (I like red and yellow)
cooking spray
3 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon brown sugar
1/2 cup crumbled blue cheese (or goat cheese)
1/2 cup fresh basil leaves
salt and pepper

grilled pepper salad recipeWhisk together the balsamic vinegar, brown sugar, salt and pepper. I like to dissolve the sugar before I add the olive oil.

grilled pepper salad recipeWhisk in the olive oil. This can be made a few days ahead of time and kept in the fridge.

grilled pepper salad recipeQuarter the peppers. Spray them with cooking spray.

grilled pepper salad recipeGrill the peppers on a preheated medium high grill. Cook about 5 minutes on each side with the lid closed.

grilled pepper salad recipeDrizzle with the dressing. Add crumbled blue cheese and torn basil leaves.

grilled pepper salad recipeSeason with salt and pepper.

grilled pepper salad recipe

Adapted from Southern Living.

Yield: serves 4

Grilled Pepper Salad

Grilled Pepper Salad
Grilled Pepper Salad with a brown sugar balsamic, blue cheese and basil.

Ingredients

  • 3 peppers (I like red and yellow)
  • cooking spray
  • 3 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon brown sugar
  • 1/2 cup crumbled blue cheese (or goat cheese)
  • 1/2 cup fresh basil leaves
  • salt and pepper

Instructions

  1. Whisk together the balsamic vinegar, brown sugar, salt and pepper. I like to dissolve the sugar before I add the olive oil.
  2. Whisk in the olive oil. This can be made a few days ahead of time and kept in the fridge.
  3. Quarter the peppers. Spray them with cooking spray.
  4. Grill the peppers on a preheated medium high grill. Cook about 5 minutes on each side with the lid closed.
  5. Drizzle with the dressing. Add crumbled blue cheese and torn basil leaves.
  6. Season with salt and pepper.

Nutrition Information:


Amount Per Serving: Calories: 0 Total Fat: 0g

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18 Comments

    • thanks James. I tried my first gluten free recipe today and it did not go very well. Going to try again.

      Reply
  • Hey Bree!

    Got the notice from Sac Connect about your workshop tonight, sounds great. Of course I’d love to be there but am 5,000+ miles away so having my mom go in my place 🙂 She’s looking forward to learning more about this huge hobby of mine, hope that you two get a chance to meet.

    Have a great workshop tonight! PS this salad looks amazing. Time to dust off our grill…

    X
    Jeanelle

    Reply
    • that is the cutest thing ever! I cannot wait to meet your mom.

      Reply
  • These look so yummy and we just started grilling again too (despite the lack of spring weather in Seattle right now) do you req a non dairy flavor to add in place of the cheese? Silly dairy allergy after having babies!

    Reply
  • Darn, I missed your workshop. Would love to go to one in the future. Could you blog your next workshop date/time? I’m a local (Carmichael). I’m tempted to get into blogging myself.
    By the way, love your blog. Made the overnight chicken recipe the other night. Family loved it.

    Reply
    • I am sorry Karin! I will not be doing any more locally since we are moving at the end of the month. Keep your eyes out though, the Sac Bee hosts lots of great events.

      Reply
  • I make something very similar all year round, but I use feta cheese and chop kalamata olives to put inside too!

    Reply
  • Hi Bree!

    It was WONDERFUL meeting you at Camp. Thank you for being so generous with your time and showing me how to work the camera. If I lived anywhere near Sacramento, I would have been at that workshop in a heartbeat.

    Your pepper salad looks delightful.

    [K]

    Reply
    • it was wonderful meeting you as well! Any time you need anything, just ask! I more than happy to help. I loved your post about your mother picking strawberries. I love that you took our advice and telling more of your stories! Cannot wait to read more.

      Reply
  • Just made this with my momma & we loved it! Excellent flavor, the basil makes it great 😀
    THANK YOU (:

    Reply
  • Grilling fresh peppers and tomatoes picked this morning. Will be making this salad.

    Reply

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