Grilled Bell Pepper Salad w/ Feta
(From: Steve Raichlen)
Ingredients:
2 garlic cloves, minced
2 T. pine nuts
2 T. dried currants
1 T. drained small caper
1 each of red, yellow, orange, green bell pepper
Dressing: 2 T. sherry vinegar , 1/4 cup chopped parsley, ¼ cup olive oil, ½ cup crumbled feta, salt & pepper
Method:
- Grill peppers directly until skin is charred (4-6 min), then cool to peel the peppers & discard the charred skins, seeds, and stems.
- Quarter the peppers lengthwise and arrange them attractively on a platter.
- In a small skillet, heat 2 tablespoons of the olive oil. Add garlic and pine nuts. Cook over moderate heat until golden, about 4 minutes.
- Stir in the currants and capers. Remove from the heat and let cool.
- Pour dressing and pine nuts, capers, & currants mixture over the peppers.