Twice Grilled Peppers With Buffalo Mozzarella And Caper Basil Vinaigrette Food

GRILLED TUNA AND PEPPERS WITH CAPER VINAIGRETTE

Grilled Tuna and Peppers with Caper Vinaigrette image

Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.

Provided by Melissa Roberts-Matar

Categories Citrus Fish Vegetable Quick & Easy Tuna Bell Pepper Summer Grill/Barbecue Capers Gourmet

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 lb Italian fry peppers (light green)
2 (3/4-lb) sushi-grade tuna steaks (1-inch thick)
1 1/4 teaspoons salt
1 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup olive oil
1 1/2 tablespoons small capers in brine, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Prepare gas grill for cooking over direct high heat.
While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate.
While tuna cooks, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley.
Serve tuna topped with peppers and caper vinaigrette.

TWICE GRILLED PEPPERS WITH BUFFALO MOZZARELLA AND CAPER-BASIL VINAIGRETTE

TWICE GRILLED PEPPERS WITH BUFFALO MOZZARELLA AND CAPER-BASIL VINAIGRETTE image

Categories Pepper Vegetable Side

Yield 8 people

Number Of Ingredients 8

Ingredients

3 red bell peppers
3 yellow bell peppers
3 orange bell peppers
3 tablespoons olive oil
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 pound buffalo mozzarella, cut into chunks
Fresh basil leaves, for garnish

Steps:

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. Dice peppers and toss with mozzarella. Toss together with the Caper-Basil Vinaigrette in a bowl. Garnish with fresh basil leaves and serve at room temperature.

GRILLED PEPPERS WITH MOZZARELLA & CAPER-BASIL VINAIGRETTE

Grilled Peppers With Mozzarella & Caper-Basil Vinaigrette image

Make and share this Grilled Peppers With Mozzarella & Caper-Basil Vinaigrette recipe from Food.com.

Provided by Sharon123

Categories Cheese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

3 red bell peppers
3 yellow bell peppers
3 orange bell peppers
3 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/2-3/4 teaspoon fresh ground black pepper
Italian bread, thinly sliced and grilled (or French bread)
1 lb mozzarella cheese, cut into 1/4-inch thick slices
fresh basil leaf, for garnish
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, finely chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup pure olive oil
2 tablespoons capers, drained
2 tablespoons chopped fresh basil leaves

Steps:

Heat the 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 grill, place in bowl, cover with plastic wrap, and let rest 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. Enjoy!
For the 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.

Nutrition Facts : Calories 325.9, Fat 25, SaturatedFat 9.2, Cholesterol 44.8, Sodium 721, Carbohydrate 13.2, Fiber 2.3, Sugar 2.5, Protein 14.5

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