Danielle Macaulay TITLE-min

Grilled Pepper Sunburst With Olives and Feta

I’ve read many times that it’s healthy to “Eat the Rainbow”. Of course, health experts are referring to vegetables of all different colors – not Skittles or Sour Patch Kids. My boys are perpetually peeved about that.

Full of vibrant color, this recipe is not only healthy for your body but it’s gorgeous to look at! I definitely eat with my eyes first, and so this is one of my favorite summer side dishes. It is bursting with Mediterranean flavor and is a great accompaniment to grilled Chicken or flank steak. It is also quick and easy enough for any beginner cook to master, so give it a whirl and see how many eyes and bellies you can wow!

 

Balsamic Basting Glaze:

3 garlic cloves
1 tsp salt
3 Tbsp balsamic vinegar
1/4 C olive oil
1/2 tsp freshly ground pepper

Mash garlic and salt into a paste with mortar and pestle. Place in bowl. Whisk in balsamic vinegar, olive oil and pepper. Set aside.

Other ingredients

2 lbs bell peppers (red, yellow and orange)
salt and pepper to taste
2 tsp finely chopped fresh oregano
1 tsp finely chopped fresh thyme
1 tsp finely chopped fresh rosemary
1/4 lb feta cheese, drained and cut into 1/2 inch cubes
12-16 Kalamata olives
1 Tbsp balsamic vinegar

Core, seed, and cut bell peppers into thirds. Brush both sides with balsamic basting sauce and place in a large bowl. Pour remaining sauce over top. Remove peppers from sauce, reserving sauce. Place peppers, skin side down, on greased barbecue rack over medium-high heat for 6-8 minutes, until lightly charred, but not mushy, basting with sauce and turning every three minutes. Slice peppers into half inch wide strips. Arrange on platter, alternating colors. Season with salt and pepper. Sprinkle with fresh herbs, feta and olives. Drizzle the tablespoon of balsamic vinegar over peppers. Serve.

Food photography by: Rebecca O’Hara Photography

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