Grilled-Pepper Salad with Currants, Capers and Feta
- ACTIVE: 40 MIN
- TOTAL TIME: 50 MIN
- SERVINGS: 4
It's no surprise that Steven Raichlen can grill any vegetable you throw at him. The trick, he says, is to figure out how long the vegetable needs to cook and adjust the grilling method accordingly. "Tender vegetables with a high water content should be grilled over direct heat," he says, meaning on the grate right above the coals. "Dense, starchy vegetables, which take longer to cook, require indirect heat. Some, like whole potatoes or onions, I bury directly in the embers." This simple salad gets a burst of Mediterranean flavors from the addition of sweet dried currants, tart capers and salty feta cheese.
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- 1 large green bell pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoons pine nuts
- 2 tablespoons dried currants
- 1 tablespoon drained small capers
- 2 tablespoons sherry vinegar
- 1/4 cup chopped parsley
- 1/2 cup crumbled feta cheese
- Salt and freshly ground pepper
- Light a charcoal grill. Grill the peppers over high heat, turning, until charred all over. Transfer to a large plate and let stand until cool enough to handle. Peel the peppers and discard the charred skins, seeds and stems. Quarter the peppers lengthwise and arrange them on a platter.
- In a small skillet, heat 2 tablespoons of the olive oil. Add the garlic and pine nuts and cook over moderate heat until golden, about 4 minutes. Stir in the currants and capers. Remove from the heat and stir in the remaining 1/4 cup of the olive oil. Let cool to room temperature. Whisk in the vinegar and stir in the parsley and feta; season with salt and pepper. Pour the dressing over the peppers and serve.