Grilled Peppers with Pistachio Herb Vinaigrette
A superb side dish or appetizer to serve for a crowd! These mini peppers are charred to perfection on the grill and topped with a delicious vinaigrette. Serve with a side of crusty toasty bread and your favorite mild cheese like fresh mozzarella, burrata, or even ricotta.
Servings:
6
yield(s)
Prep Time:
15
mins
Cook Time:
10
mins
Total Time:
25
mins
Ingredients
For the vinaigrette
-
1/4
cup
Olive Oil
-
2
tbsp
Honey
-
1/4
cup
Roasted Pistachios
(Finely chopped)
-
1
Lemon
-
2
tbsp
White Vinegar
-
1/4
cup
Fresh Basil
-
2
tbsp
Fresh Chives
-
1
tbsp
Fresh Thyme
-
2
Garlic Cloves
-
1
tsp
Salt, Pepper, Red Pepper Flakes
(1 tsp each)
Peppers
-
1.5
lb
Baby bell peppers
-
1
tsp
Paprika, Chili Powder, Salt and Pepper
(1 tsp each)
-
8
oz
Mozzarella cheese balls
Instructions
-
Start by making the vinaigrette. Add olive oil, vinegar, honey, and juice from lemon into a bowl. Finely chop pistachios (center only, not the shells) and add to bowl. Chop basil, chives, thyme, and garlic and add to bowl. Add seasonings to taste and stir well to combine.
-
Heat your grill or grill pan to high. In a separate bowl, drizzle the peppers with olive oil and season to taste. Toss to distribute seasoning evenly. Place on grill and cook until lightly charred, about 2 - 3 minutes each side. Remove from grill.
-
Arrange peppers on a plate with cheese, and top with vinaigrette. Can be eaten hot or at room temp. Enjoy!