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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 86.6
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 94.8 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 1.0 g

View full nutritional breakdown of Grilled Peppers Balsamic calories by ingredient
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Grilled Peppers Balsamic

Submitted by: SPAETZLE

Introduction

Flavorful side dish that pairs well with chicken, pheasant, game hen, filet, herb-roasted potatoes, grilled asparagus - anything with body. Flavorful side dish that pairs well with chicken, pheasant, game hen, filet, herb-roasted potatoes, grilled asparagus - anything with body.
Number of Servings: 4

Ingredients

    1 Red bell pepper, large
    1 Yellow bell pepper, large
    12 TBSP (3/4 cup) balsamic vinegar
    1 TBSP Extra-virgin olive oil
    2 dashes salt
    2 tsp ground black pepper
    10 fresh basil leaves (optional)

Directions

If using them, wash and dry basil leaves. Wrap in damp paper towel and place in the refrigerator. Quarter peppers, then slice each quarter into 3-4 evenly sized strips (about 1 inch across).

Place sliced peppers, vinegar, salt and pepper into a plastic zip bag and shake to mix ingredients well. Allow to marinate in the refrigerator for at least 30 minutes, turning occasionally to ensure distribution of liquid and flavor.

Heat the grill.

Remove peppers from refrigerator and add olive oil to bag. Close and shake well. Place peppers on grill, reserving 1/2 of marinade in the bag. Grill for about 10 minutes (until peppers are cooked, with a slight char, but still crunchy - not droopy), turning once half-way through.

Remove peppers from grill and place in serving dish. Add reserved liquid, basil leaves, and toss. Serve immediately (one serving should be approximately 1/2 of a whole pepper).


**The longer peppers are allowed to marinate without adding the oil, the sweeter and stronger the balsamic flavor. I like to let them go for an hour in the fridge if I can, but 30 minutes makes for a nice result. You can also add green and/or orange peppers for a more colorful presentation.

Number of Servings: 4

Recipe submitted by SparkPeople user SPAETZLE.






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