Grilled Pepper and Bean Salad
A crusty grilled butterflied leg of lamb is the perfect foil for this
delicious easy-to-make salad, but it goes well with any cold roast
Makes 6 servings
Pure olive oil
2 large bell peppers, halved and seeded
2 large onions, halved lengthwise
1 clove garlic, minced
1 1/2 cups cooked white beans, such as cannellini, navy, Great Northern,
2 to 3 tablespoons chopped fresh oregano
1/3 to 1/2 cup ripe cherry tomatoes, halved
2/3 cup crumbled feta cheese
Prepare a fire in a barbecue grill or preheat the broiler.
Brush the pepper halves and onion halves with the pure olive oil. Place
them on the grill or broiler rack 3 to 4 inches from the heat and grill
until lightly charred (the peppers will not be peeled, so they do not
need to be blackened) and tender when pierced with a fork, 15 to 20
minutes. Turn the vegetables several times. Cool.
Cut the peppers and onions into strips. Toss with the garlic, beans and
oregano. Beat together the oil and vinegar, pour over the salad, and
toss. Season well with salt and pepper.
Serve at room temperature, tossing with the cherry tomatoes and cheese
at the last minute. Pass a pepper mill with the salad.