Grilled Pepper Salad Recipes

Steps:

• Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
• Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

Steps:

• Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
• Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
• Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
• Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
• Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.

Steps:

• Preheat the grill (or oven 375).
• Cut the peppers into quarters and cut the tips so that they would lie flat.
• Have a large bowl with a plastic wrap covering the top and some tongs beside the grill.
• Place the peppers skin side down on the grill and cook them until the skin is charred, about 8 - 10 minutes. Remove any that are charred to the bowl and cover with the plastic. Continue until all the peppers are cooked and charred. Let the peppers cool in the bowl, covered for about 10 minutes to steam the skin off. Remove the charred skin from the peppers and cut into strips. (The peppers will shrink down in size).
• Oven method: Heat the oven to 375. Place peppers on a cooking tray and roast for about 10 minutes. As with the grill, some will be done before others, so remove them to the bowl and let them steam. Continue roasting until all the peppers are finished.
• In a bowl, combine the peppers with the oregano, basil, olive oil, red wine vinegar, garlic, salt, pepper and sugar.
• Let the peppers chill for 2 - 24 hours.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
• While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
• Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
• Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
• Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
• Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.