This colourful salad made with Ontario Greenhouse Peppers is best served slightly warm or at room temperature. Serve with grilled Ontario Meats.

Preparation Time:

Cooking Time:

Servings: 6

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Ingredients

  • 2 each red, yellow and orange Ontario Greenhouse Peppers
  • 3 tbsp (45 mL) extra virgin olive oil
  • 1 tbsp (15 mL) balsamic or red wine vinegar
  • 1 clove garlic, minced
  • Salt and pepper
  • 1/3 cup (75 mL) crumbled Ontario Goat Cheese or thinly shaved Ontario Parmesan Cheese
  • 1/4 cup (50 mL) torn fresh basil leaves

Instructions

Cut each pepper into quarters, discarding seeds and stems.  Place on a barbecue grill over medium heat. Grill until softened and just lightly charred, 15 to 20 minutes, turning as needed.

Whisk together oil, vinegar, garlic, salt and pepper to taste. Slice peppers into strips and toss with dressing in a large bowl. Place on serving plate, sprinkle with crumbled goat cheese and basil.

Nutritional information

  • 3 g protein
  • 9 g fat
  • 11 g carbohydrates
  • 130 calories
  • Source of fibre