Name: Warm Roasted Pepper Salad- a Lean and Green Recipe
Prep time: 3 min
Total time: 3 min
Yield: 4-5
Cuisine: American
Ingredients: 1 lb. bag baby bell peppers, assorted colors; 6 T feta cheese or light cream cheese (if on program) you can also use goat cheese if off program; 3 T Stacey Hawkins Balsamic Mosto Cotto*** DO NOT SUBSTITUTE WITH REGULAR BALSAMIC VINEGAR as the results will be disastrous. I promise. Use a balsamic reduction instead.; pinch all natural sea salt

Warm Roasted Pepper Salad- a Lean and Green Recipe

Servings

4-5

Prep Time

3 minutes

Cook Time

14-17 minutes

Cuisine

American

Ingredients

1 lb. bag baby bell peppers, assorted colors
6 T feta cheese or light cream cheese (if on program) you can also use goat cheese if off program
3 T Stacey Hawkins Balsamic Mosto Cotto*** DO NOT SUBSTITUTE WITH REGULAR BALSAMIC VINEGAR as the results will be disastrous. I promise. Use a balsamic reduction instead.
pinch all natural sea salt

Directions

Preheat outdoor grill to medium high heat, about 350°F. Wash the peppers & simply throw them on the grill (or use a grill basket.)
Let them cook for 7 minutes, then flip so they roast evenly & cook for another 7-10 until they slightly char and flatten.
Remove from heat and using two knives, cut the peppers into bite size pieces.
Add cheese & drizzle with the Balsamic Mosto Cotto & a pinch of salt and pepper. Serve warm and gooey! Makes 4-5 servings

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