Sauteed Red Peppers

This vibrant side dish highlights the natural sweetness of red bell peppers, enhanced by high-heat grilling that chars the skin and deepens the flavor. The smoky, roasted peppers are coarsely chopped and tossed with juicy tomatoes, bright lemon juice, and fresh basil for a refreshing contrast. The result is a textured, aromatic relish that pairs beautifully with grilled meats, fish, or simply crusty bread. It&# 226;ÂÂs a simple, vegan-friendly preparation that brings a burst of Mediterranean-inspired flavor to your table. Perfect for summer barbecues or as a colorful accompaniment to light lunches, this dish is quick to assemble and allows the quality of the ingredients to shine through.

Cooking Method: Grilling

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 2

Calories: 7.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant side dish highlights the natural sweetness of red bell peppers, enhanced by high-heat grilling that chars the skin and deepens the flavor. The smoky, roasted peppers are coarsely chopped and tossed with juicy tomatoes, bright lemon juice, and fresh basil for a refreshing contrast. The result is a textured, aromatic relish that pairs beautifully with grilled meats, fish, or simply crusty bread. It&# 226;ÂÂs a simple, vegan-friendly preparation that brings a burst of Mediterranean-inspired flavor to your table. Perfect for summer barbecues or as a colorful accompaniment to light lunches, this dish is quick to assemble and allows the quality of the ingredients to shine through.

Ingredients

1 md Red bell pepper, quartered
1 md Tomato, seeded and cut in half
2 tb Lemon juice
1 to 2 tsp Fresh basil, chopped
to taste Black pepper

Directions

1
Preheat grill to medium-high heat.
2
Place quartered red bell peppers on the grill.
3
Grill peppers until the skin begins to blister and the flesh turns limp, turning occasionally, about 10-12 minutes.
4
Add halved tomatoes to the grill after the peppers have cooked for a minute or two.
5
Grill tomatoes until they just begin to soften and char slightly, about 2-3 minutes.
6
Remove peppers and tomatoes from the grill and let them cool enough to handle.
7
Coarsely chop the grilled peppers and tomatoes.
8
In a bowl, combine the chopped peppers and tomatoes with lemon juice, chopped basil, and black pepper.
9
Toss gently to combine and let sit at room temperature to allow flavors to meld.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 7.8kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.6g3%
Sugars 1.1g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is adapted from Simply Seafood Magazine, Summer 1992. It pairs excellently with grilled tuna or other fish sandwiches.

For easier peeling, place the grilled peppers in a sealed plastic bag for 10 minutes after grilling; the steam will help loosen the charred skin.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve at room temperature for best flavor.

You can substitute fresh basil with dried oregano or thyme if fresh herbs are not available.

Keywords: bell pepper, grilled peppers, red pepper, tomato, basil, lemon juice, vegan side dish, summer recipe, charred vegetables, bbq side, mediterranean, fresh herbs, easy recipe, grilling, roasted vegetables, pepper relish, healthy side, plant based, vegetable salad

Read it online: https://www.chefs-mate.com/recipe/sauteed-red-peppers/