Grilled Pepper Salad in Whole Wheat Pitas
1/3 cup red wine vinegar
3 tbsp olive oil, divided
2 cloves garlic, minced
2 tbsp chopped fresh basil
4 large bell pepper..(your choice or combo of red, yellow, or orange)
4 pitas
4 cups of mixed baby greens
1/3 cups sliced black olives (optional)
FOR DRESSING:
Whisk together vinegar, 2 tbsp of oil, garlic, basil, salt and pepper to taste in small bowl and set aside.
Coat clean grill rack with non stick cooking spray. Preheat grill to
medium high. Grill peppers, covered, 10 minutes or until peppers start
to look blistery, turning occasionally.
Brush pitas with remaining one tbsp of oil and season with salt and
pepper. Grill about 2 minutes on easch side or until lightly browned;
set aside.
Place peppers in a large bag or tupperware containers, sealed and let
stand about 10 minutes to loosen the skins.. Peel peppers (this part is
a pain in the behind), remove and discard seeds. Coarsley chop or
slice peppers.
Stuff each pitawith mixed greens, peppers, olives, and drizzle with dress
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