Grilled Peppers with Sherry Vinegar, Green Olives, and Capers

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Appears in Cook's Illustrated July/August 2000

A medium-hot fire and some light dressings turn varied mixes of onions, peppers, zucchini, and eggplant into simple summer salads.

SERVES4 to 6

TIME45 minutes

Grilled Peppers with Sherry Vinegar, Green Olives, and Capers

WHY THIS RECIPE WORKS

We found that timing was everything when grilling flavorful vegetables for a salad to accompany chicken, meat, or fish. We cooked the vegetables first and then assembled the salad, which could sit around while we grilled the main course. Be...

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