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Grilled Bell Pepper Salad

Recipe courtesy of Cheryl Beere

Serves 4

  • 1/2 lb sweet red and green bell peppers
  • 1 1/2 Tbs, olive oil
  • 1 Tbs. freshly squeezed lemon juice
  • 1/2 tsp. ground cumin
  • 1 tsp minced flat-leaf parsley
  • salt and freshly ground black pepper to taste

Roast the bell peppers by placing them on a rack of a broiler, or on the grill, and turning them slowly until they are completely charred.

When done place them in a paper or plastic bag and leave them to sweat for 15 minutes. Peel the skin off with your fingers or a sharp paring knife.

Cut the peppers into 1/2 inch strips lengthwise and place them in a glass salad bowl. Mix the remaining ingredients together and pour the marinade over the peppers. Cover with plastic wrap, let sit for 1 hour, then stir and serve.