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–+ servings
Barbecued mixed pepper salad for 2 in a blue patterned bowl with a dish of lemon herb chicken thighs on the side.

Barbecued Mixed Pepper Salad

By: Deborah
The end result is a beautiful salad that is so full of flavour having been cooked on the barbecue...delicious!
PREP: 10 minutes
COOK: 25 minutes
TOTAL: 35 minutes
Servings: 6 people
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Equipment

Ingredients

For the mixed pepper salad (see Notes):

  • 6 mixed peppers
  • 2 red onions (approx. 240g) cut into quarters, keeping the root end intact (to hold them together during cooking)
  • 200 g (7.1 oz) sourdough or crusty bread cut into 2.5cm thick slices
  • 2 tbsp extra virgin olive oil to drizzle
  • salt
  • 1 large clove garlic halved
  • a large handful of flat leaf parsley leaves picked
  • 100 g (3.5 oz) pitted green olives halved

For the dressing (see Notes):

  • 4 tbsp extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper

Instructions

  • (See Notes) Preheat your barbecue to hot. Lay the peppers on the hot barbecue and turn regularly until they are lightly charred all over – this should take around 8 to 10 minutes.   Remove from the barbecue, transfer to a bowl and cover tightly with cling film (or plate).   Leave for around 15 minutes – the steam will help to loosen the skins.
  • Meanwhile, place the quartered onions on the barbecue and cook for 8 to 10 minutes, turning occasionally, until lightly charred on all sides.
  • While the onions are cooking, drizzle both sides of the bread with extra virgin olive oil and sprinkle with a little salt. Place on the barbecue and cook on both sides until well toasted.   Remove the onions and bread from barbecue and place on a tray to cool slightly.   Rub each piece of toast with the cut surface of the garlic on both sides.
  • Uncover the peppers and peel away their skins. Remove the seeds and cut the pepper flesh into 2cm strips.   Combine the peppers and onions in a large bowl.   Tear the bread into bite-size pieces and add to the bowl along with the parsley and green olives.
  • For the dressing, in a small bowl, whisk together the extra virgin olive oil, vinegars and mustard. Season with salt and pepper, to taste.
  • Pour the dressing over the pepper salad and toss well. Leave for a few minutes so the bread can soak up the dressing then mix again.   Serve on a big platter and let everyone help themselves.

Notes

  • You can make ahead by prepping up to 4 hours ahead (steps 1 to 5, but wait to add the toasted bread and dressing shortly before serving (step 6).
  • This barbecued mixed pepper salad recipe is easily adapted if you’re cooking for less or more people.   

 

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Nutrition

Calories: 293kcal | Carbohydrates: 28g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Sodium: 435mg | Potassium: 408mg | Fiber: 5g | Sugar: 8g | Vitamin A: 674IU | Vitamin C: 135mg | Calcium: 79mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS barbecue, BBQ, Outdoor Cooking, peppers, Tom Kerridge
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