Grilled Peppers with Sherry Vinegar, Green Olives, and Capers

Published July 1, 2000.

Why this recipe works:

We found that timing was everything when grilling flavorful vegetables for a salad to accompany chicken, meat, or fish. We cooked the vegetables first and then assembled the salad, which could sit around while we grilled the main course. Because the vegetables in our grilled vegetable salad… read more

We found that timing was everything when grilling flavorful vegetables for a salad to accompany chicken, meat, or fish. We cooked the vegetables first and then assembled the salad, which could sit around while we grilled the main course. Because the vegetables in our grilled vegetable salad recipes had to be oiled generously before grilling, we used oil sparingly in the dressing so the salads wouldn’t taste greasy.

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Serves 4 to 6

Use a mix of red and yellow peppers, if possible. The Spanish flavors in this dish work especially well with grilled fish, pork, or chicken.

Ingredients

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