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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Red Pepper, Sweet Onion and Tomato Salad

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Grilled Red Pepper, Sweet Onion and Tomato Salad Empty Grilled Red Pepper, Sweet Onion and Tomato Salad

    Post by Lobo Sun Jan 24, 2016 12:33 am

    Grilled Red Pepper, Sweet Onion and Tomato Salad Img59l
    Grilled Red Pepper, Sweet Onion and Tomato Salad
    Grilled Red Pepper, Sweet Onion and Tomato Salad Translucent
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    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 4
    Peppers and chilies of all types, including ripe pimientos and mild green chilies, such as Anaheims or poblanos, are delicious when grilled, and blistering their skin makes them easy to peel. If you are not grilling but want to peel peppers, you can roast them over a gas flame on the stovetop or in a preheated broiler as close as possible to the heating element. Then simply follow the directions in this recipe for steaming, cooling, seeding and peeling.






    • 74

    Ingredients:


    • 2 red or yellow bell peppers
    • 2 sweet white onions, such as Maui, Vidalia
        or Walla Walla, cut into rounds 3/4 inch thick
    • 4 large red or yellow tomatoes, about
        2 lb. total
    • Olive oil or vegetable oil for coating
    • 1 bunch fresh basil, stemmed, coarsely
        chopped if desired



    For the garlic-balsamic vinaigrette:


    • 2 garlic cloves, minced
    • 2 Tbs. balsamic vinegar
    • 1/3 cup extra-virgin olive oil

    • Salt and freshly ground pepper, to taste

    Grilled Red Pepper, Sweet Onion and Tomato Salad Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    Prepare a charcoal or gas grill for direct grilling over high heat, or preheat an indoor electric grill. Oil the grill rack.

    Put the bell peppers, onion rounds and tomatoes in a bowl and coat them with oil.

    Grill the peppers directly over high heat, turning to char and blister them on all sides, 5 to 7 minutes. Transfer to a paper bag, close the bag and let cool for 10 minutes.

    Meanwhile, grill the onion rounds, turning once, until grill-marked and partly tender, 2 to 3 minutes per side. Transfer to a cutting board. Grill the tomatoes, turning often, until grill-marked, 3 to 4 minutes. Do not overcook. Transfer to the cutting board.

    Peel the peppers and cut open to remove the seeds and stems. Chop the peppers coarsely and mound on a platter. Coarsely chop the onions, then core and chop the tomatoes and add them to the platter. Scatter the basil leaves on top of the vegetables.

    To make the vinaigrette, combine the garlic and vinegar in a small bowl. Gradually whisk in the olive oil. Pour the dressing over the vegetables and toss well. Season with salt and pepper and serve. Serves 4.
    Adapted from Williams-Sonoma Collection Series, Grilling, by Denis Kelly (Simon & Schuster, 2002).

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