Recipe courtesy of Bobby Flay
Total:
45 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Caper-Basil Vinaigrette:

Directions

Heat your grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; grill the peppers until charred on all sides. Remove from the grill, place in a bowl, cover with plastic wrap, and let sit for 10 minutes. Remove the skin from the peppers, brush them with the remaining oil and season with salt and pepper, and place back on the grill and cook until slightly charred on all sides.

Slice peppers into quarters or to fit over bread slices. Place a slice of mozzarella over each pepper and drizzle with the Caper-Basil Vinaigrette. Garnish with fresh basil leaves and serve at room temperature.

Caper-Basil Vinaigrette:

Whisk together the vinegar, mustard, garlic, salt, and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Stir in the capers and basil.

IDEAS YOU'LL LOVE

Twice-Baked Potatoes

Recipe courtesy of Ree Drummond

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Twice Baked Potatoes

Recipe courtesy of Food Network Kitchen

Sausage, Peppers and Onions

Recipe courtesy of Giada De Laurentiis

Grilled Romaine with Balsamic Dressing

Recipe courtesy of Valerie Bertinelli

Creamy Lemon-Pepper Orzo with Grilled Chicken

Recipe courtesy of Food Network Kitchen

Twice Baked Potatoes

Recipe courtesy of Food Network Kitchen

Twice Baked Potatoes

Recipe courtesy of Nancy Fuller

Grilled Chicken Sliders

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking