We’ve just recently fallen in love with peppers– as a family. Peppers have never been our go-to vegetable but, last week I was inspired by the beautifully-hued peppers at my neighborhood market. I really have never used peppers in my cooking outside of the Roasted Red Pepper dip I made last year. While it’s tasty and received thumbs up from my adult taste testers, my kids thought it was just mediocre.
Not sure if you’re aware that peppers, the wonderful vitamin-c packed vegetables, are at peak right now!
Last week’s snack consisted of sliced peppers with some goat cheese and homemade pesto on top–zesty and flavorful with just the right amount of crunch.
The Grilled Bell Pepper Salad is a delicious, yet healthy dish with-tons of flavor! Let me know if you are interested in posting the recipe! I have images upon your request.
Grilled Bell Pepper Salad
recipe feature by Paulding & Company
▪ 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.
Paulding & Company is a full catering kitchen-based in San Francisco founded by mother-daughter duo Tracy and Terry Paulding.