It’s day two of Barbecue University here at The Broadmoor in Colorado Springs and among the menu of piri piri shrimp, chicken satays, and spiny lobster with mango salsa, host Steven Raichlen dropped in a dish even failed grillers can fire to perfection. Raichlen starts with fresh bell peppers, chars them over high heat, and then serves them with an olive-oil based dressing for an easy appetizer. “This is the one socially acceptable instance in which it’s okay to burn your food on the grill,” Raichlen says.

Bell peppers can take the heat. In fact, they sweeten from it and steal the smoked flavors of the grill as they soften. Pair them with sautéed garlic, toasted pine nuts, salty capers, and creamy feta and you have a meat-free starter that houses a payload of flavor. Save the leftovers to top a turkey and provolone sandwich or chop them up and stir them into a pasta with red sauce.

That is, if there are any leftovers.

Grilled pepper salad with currants, capers, and feta
Recipe by Steven Raichlen

What you’ll need:
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
1 large green bell pepper
1/4 cup plus 2 Tbsp extra virgin olive oil
2 garlic cloves, minced
2 Tbsp pine nuts
2 Tbsp dried currants
1 Tbsp capers
2 Tbsp sherry vinegar
1/4 cup chopped parsley
1/2 cup crumbled feta
Kosher salt and freshly ground black pepper

How to make it:
1. Set up your grill for direct grilling and preheat to high. When ready to cook, place the peppers directly on the coals (or on the grates of your gas grill) and grill until the skins are charred on all sides, 4 to 6 minutes per side, turning with tongs. When blackened, transfer to a large plate and let stand until cool enough to handle.

2. As the peppers cool, make the dressing. In a small skillet, heat 2 Tbsp of olive oil over moderate heat. Add the garlic and pine nuts and cook until golden, about 4 minutes. Stir in the currants and capers. Remove the mixture from the heat and stir in the remaining 1/4 cup of olive oil. Let the mixture cool to room temperature.
3. Peel the peppers (a paring knife can help) and discard the charred skins, along with the seeds and stems. Quarter the peppers lengthwise and arrange them on a platter.
4. Whisk the vinegar into the dressing and stir in the parsley and feta. Season the dressing with salt and pepper, and then pour it over the peppers and serve. Serves 4.

 

Via: The Ultimate Grilled Pepper Salad