Grilled Peppers with Sherry Vinegar, Green Olives, and Capers
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Appears in Cook's Illustrated July/August 2000
A medium-hot fire and some light dressings turn varied mixes of onions, peppers, zucchini, and eggplant into simple summer salads.
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. Be...