This colourful and easy-to-prepare grilled appetizer will enhance any meal and set the stage for outdoor entertaining. Serve on a platter with Mediterranean olives and you will have an antipasto tray to delight all your guests.
This recipe serves 6.
2 large red peppers
1 large orange pepper
1 large yellow pepper
60 ml (1/4 cup) extra virgin olive oil
60 ml (1/4 cup) balsamic vinegar
125 ml (1/2 cup) crumbled feta cheese
60 ml (1/4 cup) fresh basil chopped
Freshly ground black pepper
Remove stems from the peppers. Cut peppers in half lengthwise and remove seeds and ribs. Cut each half into three pieces lengthwise.
Mix together olive oil and vinegar. Pour over peppers in a container with a tight-fitting lid. Shake until mixture covers peppers completely.
Place peppers on medium-hot grill, skin side down. Spoon the leftover olive oil and vinegar mixture into each piece of pepper. Be careful, as flames will flare up when the oil drips through the grill.
Cover and grill for 8 to 10 minutes until softened and browned. Turn over and cook for another 8 minutes.
Arrange peppers on a platter and sprinkle with crumbled feta cheese, basil, and black pepper.