Grilled Tri-Colored Pepper Salad
each, large red, yellow, and green bell peppers
extra-virgin olive oil
cloves garlic, minced
crumbled goat cheese (about 1 1/2 ounces)
thinly sliced fresh basil leaves
Place bell peppers on grill, skin-side down.
Grill bell peppers for 10 to 12 minutes or until skin is charred.
Place charred bell peppers in paper bag. Close bag; set aside to cool 10 to 15 minutes.
Remove skin with paring knife; discard skin.
Place bell peppers in shallow glass serving dish.
Combine oil, vinegar, garlic, salt and black pepper in small bowl; whisk until well combined.
Pour over bell peppers.
Let stand 30 minutes at room temperature.
Sprinkle bell peppers with cheese and basil just before serving.