Grill-Roasted Sweet And Sour Peppers With Feta And Herbs

Silky, smoky grill-roasted sweet peppers with a sweet and sour dressing, toasted nuts, and crumbled feta. Serve at room temperature or lightly chilled as a side to kebabs or roasted lamb or chicken, or as a part of a meze spread, with flatbread alongside.

By 177milkstreet

Original recipe source

Cook time: 75 minutes

Servings: 6

Ingredients

• 4 large red, yellow or orange bell peppers
• 0.33 cup raw pistachios or whole almonds
• 2 tablespoons extra-virgin olive oil
• 0.33 cup cider vinegar
• 2 tablespoons honey
• 1 teaspoon dried mint
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon Kosher salt
• 3 ounces feta cheese
• 0.5 cup fresh mint, dill, basil or a combination
• 1 to taste Flaky salt
• 1 to drizzle extra-virgin olive oil
• 1 to taste ground black pepper

Instructions

1. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals and burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents. Heat, covered, for 5 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.
2. Place the peppers on the grill (directly over the fire, if using charcoal). Cover and cook, turning the peppers every 3 to 4 minutes, until blackened on all sides and the blistered skin pulls away from the flesh, 15 to 20 minutes. Transfer to a large bowl, cover and let steam to loosen the skins, about 20 minutes.
3. Meanwhile, in a small saucepan over medium-high, combine the pistachios and oil. Cook, stirring often, until toasted and fragrant, 2 to 3 minutes. Off heat, whisk in the vinegar, honey, dried mint, cayenne and ¼ teaspoon salt.
4. Peel the peppers and remove and discard the stems and seeds; reserve the bowl. Tear or cut the peppers into strips, then return to the bowl. Add the dressing and toss, then taste and season with salt and pepper. Let stand 10 minutes. Add the feta and mint. Toss, then transfer to a serving dish. Drizzle with additional oil and sprinkle with flaky salt (if using).