Grilled Pepper and Onion Salad
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 orange bell pepper, halved and seeded
1 green bell pepper, halved and seeded
1 large onion, cut into 3/4 in slices
2 large jalapeno peppers, halved and seeded
2 tbsp olive oil
1 tsp garlic pepper seasoning
1 tsp basil or oregano leaves
Cooked pasta (optional)
Sliced ripe olives (optional)
Preheat grill to medium direct heat. Assemble vegetables on baking sheet. Brush evenly with 1 tbsp olive oil; sprinkle with 1/2 tsp each garlic pepper and basil.
Place vegetables, oiled side down, on the grill. Brush with remaining olive oil and sprinkle with remaining 1/2 tsp each garlic pepper and basil. Grill, uncovered, 10-17 minutes or until tender, turning once.
Remove from grill; cut vegetables into bite-size pieces. Place in a medium size bowl with any accumulated juices. Season to taste with salt and pepper; toss to mix. Serve mixed with pre-cooked pasta and ripe olive slices for a tasty pasta salad, if desired, or alone as a side dish.
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