The trick is to smoke the meat and not make the meat smoke

GRILLED PEPPER SALAD

  Date: May 10, 2008
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
I had some left over red, green & yellow peppers from last weeks quesadillas. Whenever I want to learn how to make something new on the grill HOW TO GRILL is my first stop. There was a recipe for a grilled pepper salad using, wait for it: red, green & yellow peppers and a simple but tasty salad dressing. One great thing about this recipe is you really can’t over cook the peppers. After grilling they sit in a covered bowl for 20 minutes and the skin starts working it’s way lose. You peel the skin, add the dressing and serve. The peppers went very fast and then people were dipping their bread in the left over dressing. What’s not to like about a recipe that is simple and can’t be over cooked?
Recipe Source:
Alt image
Great Grilling 2013
How to Grill:
Grilled Pepper Salad - Page 385
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • 19" Grill Spatula
  • SR 19" Locking Tongs