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Grilled Stuffed-Pepper Salad

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 55 min
Category: Side Dishes Sub Category: Vegetable Side Dishes

what you need
  • 1 Tbsp. balsamic vinegar
  • 4 Tbsp. extra virgin olive oil, plus extra for the grill, divided
  • Salt and pepper
  • 6 oz. medium white mushrooms
  • 4 metal skewers
  • 3 large bell peppers, halved length-wise and seeded
  • 1 large red onion, cut crosswise into 1/4 inch thick slices
  • 1 lb. medium zucchini, trimmed and halved lengthwise
  • 1/3 cup sun-dried tomatoes (packed in oil) drained and chopped
  • 5 oz. bocconcini mozzarella, each cut in half
  • 8 Tbsp. cilantro or basil pesto
  • 3 cups baby arugula
make it
Whisk together vinegar and 2 Tbsp. oil in a bowl; salt and pepper to taste, for the salad dressing. Preheat grill and lightly oil the rack. Thread mushrooms through the stem end onto skewers. Lightly brush mushrooms, peppers, onions, and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning occasionally, until peppers are crisp but tender and remaining veggies are just tender and golden brown; about 5 minutes for peppers and onion, 6 minutes for zucchini, and 8 minutes for mushrooms.

Transfer peppers to a plate and other veggies to a cutting board. When cool enough to handle, remove mushrooms from skewers and quarter; transfer to a medium bowl. Cut onion and zucchini into bite-sized pieces. Transfer 3/4 of the onion and all of zucchini to the bowl with mushrooms. Add tomatoes, mozzarella, and pesto basil to bowl; salt and pepper to taste. Toss to combine.

Spoon mixture into pepper halves and grill covered until cheese begins to melt, about 3 minutes. Transfer to serving plates and arrange arugula alongside stuffed peppers. Drizzle arugula with dressing and top with remaining onion. Serve peppers warm with remaining pesto on the side.
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