Grilled Stuffed Bell Peppers Salad |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is so versatile and a delicious way to take advantage of ripe summer vegetables. Serve as a side to grilled chicken or steak, or as a meal in itself over mixed greens and a handful of cavatelli...yum! *Recipe from Ladies Home Journal* Ingredients:
1 tablespoon balsamic vinegar |
4 tablespoons extra virgin olive oil |
6 ounces medium white button mushrooms |
4 metal skewers |
3 large bell peppers, halved lenghtwise and seeded (yellow and orange look beautiful) |
1 large red onion, cut crosswise into 1/3-inch thick slices |
1 lb medium zucchini, trimmed and halved lengthwise |
1/3 cup sun-dried tomato, drained and chopped (packed in oil) |
5 ounces bocconcini, each cut in half (mozzarella cheese) |
8 tablespoons cilantro or 8 tablespoons basil pesto |
3 cups baby arugula |
Directions:
1. Whisk together vinegar and 2 tablespoons oil in a bowl; season with salt and pepper to taste. Set aside.
2. Preheat grill and lightly oil rack.
3. Thread mushrooms through stem end onto skewers. Lightly brush mushrooms, onion, and zucchini with the remaining 2 tablespoons oil; season with salt and pepper.
4. Grill vegetables, turning occasionally, until peppers are crisp-tender and remaining vegetables are just tender and golden brown, about 5 minutes for peppers and onion, 6 minutes for zucchini, and 8 minutes for the mushrooms.
5. Transfer peppers to a plate and remaining vegetables to a cutting board.
6. When cool enough to handle, remove mushrooms from skewers and quarter; transfer to a medium bowl.
7. Cut onion and zucchini into bite-sized pieces. Transfer 3/4 of the onion (reserving remaining onion) and all of the zucchini to the bowl of mushrooms.
8. Add the sun-dried tomatoes, mozzarella, and 2 tablespoons pesto to bowl; season with salt and pepper to taste. Toss to combine.
9. Spoon the mixture into pepper halves and grill, covered, until the cheese begins to melt, about 3 minutes. Transfer to serving plates and arrange arugula alongside the stuffed peppers.
10. Drizzle arugula with remaining dressing and top with reserved onions.
11. Serve peppers warm with remaining pesto on the side.
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