Twice-Grilled Peppers with Caper-Basil Vinaigrette

These are an excellent side. Anita loves capers, so she was particularly fond of the vinaigrette.


This is the first time I've come across a recipe that requires that you grill the peppers twice. I was a little skeptical that the second grilling would make a difference, but it did really make the peppers taste even better. Since it was just the two of us for dinner, I cut the recipe back to use just a single yellow and orange pepper.

Makes: 8 servings
Prep time: 20 minutes
Cook time: 25 minutes
Printable Recipe

Ingredients:

• 3 medium red bell peppers
• 3 medium yellow bell peppers
• 3 medium orange bell peppers
• 3 T olive oil
• 3/4 t salt
• 3/4 t fresh ground pepper
• Italian bread, sliced thin and grilled
• 1 pound fresh buffalo cheese, cut into thin slices
• Fresh basil, for garnish
• Caper-basil vinaigrette (recipe below)

1. Heat grill to high. Brush peppers with 2 tablespoons of the oil and season with half of the salt and peppers. Place on grill and grill until well charred. Remove from grill and place in a baggie. Seal and let sit for 10-15 minutes. Remove skins, brush with remaining oil and season with remaining salt and pepper. Return to grill and grill until just slightly charred. Remove.

2. Slice peppers into wide strips large enough to cover the bread. Place peppers and mozzarella on top of bread slices then drizzle with the vinaigrette. Garnish with basil and serve at room temperature.

Caper-Basil Vinaigrette

Ingredients:

• 3 T red wine vinegar
• 1 t Dijon mustard
• 1 clove garlic, chopped fine
• 1/4 t salt
• 1/4 t fresh ground pepper
• 1/4 cup extra virgin olive oil
• 2 T capers, drained
• 2 T fresh basil leaves, chopped

1. Whisk vinegar, mustard, garlic, salt and pepper until well mixed. While still whisking, slowly add the oil. Continue whisking until emulsified. Stir in the capers and basil.