Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 106 :: VEGETARIANS AT THE GRILL
GRILLED PEPPER SALAD WITH CURRANTS, CAPERS, AND FETA
Source: How to Grill by Steven Raichlen (Workman, 2001)
Method: Direct Grilling
Advance
Preparation: 
Category: Vegetarian
Ingredients:
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
1 large green bell pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 tablespoons pine nuts
2 tablespoons dried currants
1 tablespoon drained small capers
2 tablespoons sherry vinegar
1/4 cup chopped parsley
1/2 cup crumbled feta
Coarse salt (kosher) and freshly ground black pepper

Directions:
Set up the grill for direct grilling and preheat to high. When ready to cook, place the peppers directly in the embers and grill until the skins are charred on all sides, 4 to 6 minutes per side (16 to 24 minutes in all), turning with tongs. (Or you can do this directly on the grill grate.) Transfer the hot peppers to a large plate and let stand until cool enough to handle. Peel the peppers and discard the charred skins, seeds, and stems. Quarter the peppers lengthwise and arrange them attractively on a platter.

In a small skillet, heat 2 tablespoons of the olive oil. Add the garlic and pine nuts and cook over moderate heat until golden, about 4 minutes. Stir in the currants and capers. Remove from the heat and stir in the remaining 1/4 cup of olive oil. Let cool to room temperature. Whisk in the vinegar and stir in the parsley and feta; season with salt and pepper. Pour the dressing over the peppers and serve.
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