I'm not usually the type of person that posts recipes on my blog. I do enjoy cooking, but it's usually just the same 10 meals over and over again. But lately, since we've been living in our new apartment and my kitchen is about 5 times bigger than my old one, I've started being much more creative in the kitchen. Actually, by being creative, I mean cooking Rachel Ray recipes every night :) But I found one of her recipes that I am absolutely in love with! And Forrest loves it too!
Mozzarella Grilled Pepper Salad
2 cloves garlic, finely chopped
1/4 cup olive oil
3 bell peppers (mixed colors)
1/2 pt grape tomatoes, quartered lengthwise
1/2 small red onion, thinly sliced
1 tbsp. red wine vinegar
salt and pepper
1/2 large baguette, slived crosswise into 3/4" slices
8 oz. mozzarella cheese, cubed
1/3 cup torn basil leaves
1. In a small bowl, combine the garlic and olive oil. Let sit while you prep and grill the bell peppers
2. Preheat a grill to medium-high (I use a George-Foreman when I don't want to go outside and grill). Cut bell peppers into flat panels (discard seeds and stems). Lightly oil the grill grate and grill the pepper pieces, covered and turning occasionally, until just softened, about 10 mins. When cool enough to handle, cut into 1-inch squares and transfer to a medium bowl. Stir in the tomatoes, onion, and vinegar; season with salt and pepper.
3. Brush the bread slices on both sides with the garlic oil. Grill, turning once, until well marked and toasted, 2 to 4 minutes. Cut into large cubes.
4. Stir remaining garlic oil into the salad. Add the cubed bread, mozzarella and basil; toss.
So so good. It's bursting with flavor - yes, it's vegetarian, but you don't even notice because it's so good. And it's healthy, and relatively inexpensive (at least it is in California - maybe not in UT during the winter season).
Hope you guys enjoy! PS Sara, this is the meal I was telling you about on the phone last week!!