Grilled Bell Pepper Salad Recipe

Every year we plant two rows of bell peppers in our backyard garden and every year they do extremely well. This past year was no exception and we ended up with an abundance. Thankfully, it is pretty easy to incorporate peppers into your diet and you can also freeze them for later use.

Today’s recipe is courtesy of: Paulding & Company, a full catering kitchen based in San Francisco boasting vast opportunities for bonding and excitement founded by mother-daughter duo Tracy and Terry Paulding. The recipe yields 4 servings.

Grilled Bell Pepper Salad Recipe

½ lb sweet red and green bell peppers
1 ½ Tbs. olive oil
1 Tbs. freshly squeezed lemon juice
½ tsp. ground cumin
1 tsp. minced flat-leaf parsley
salt and freshly ground pepper to taste

Roast the bell peppers by placing them on a rack of a broiler or on the grill, while turning them slowly until they are completely charred.

When done, place them in a paper or plastic bag and leave them to sweat for 15 minutes. Peel the skin off with your fingers or a sharp paring knife.

Cut the peppers into ½ inch strips lengthwise and place them on a glass salad bowl. Mix the remaining ingredients together and pour the marinade over the peppers. Cover with plastic wrap, let sit for 1 hour, then stir and serve.

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