- 2 red bell peppers
- 2 green bell peppers
- 1 clove garlic, chopped
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley or slivered fresh basil
- 2 yellow bell peppers
- 1/2 teaspoon coarse salt, or more to taste
- 1 tablespoon balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 2 tablespoons toasted pine nuts
- Set up the grill for direct grilling and preheat to high
- When ready to cook, place all the peppers on the grate and grill until the skins are charred on all sides, 4 to 6 minutes per side (16 to 24 minutes in all), turning with the tongs. Transfer the hot peppers to a baking disband cover with plastic wrap. Alternatively, wrap each in a wet paper towel (the steam generated by the hot peppers and water helps you remove the skin). Let the peppers cool to room temperature, about 20 minutes.
- Meanwhile, make the dressing. Place the garlic and salt in a nonreactive mixing bowl and mash to a paste with the back of a wooden spoon. Add the vinegar and lemon juice and whisk until the salt is dissolved. Whisk in the oil, parsley, and pine nuts.
- Using the tip of a paring knife, pull or scrape the skin off the peppers. Don't worry about removing every last bit. A few burnt specks add character.
- Cut out the stem end and discard.
- Cut open the peppers and scrape out the veins and seeds with a knife.
- Cut into quarters or strips and arrange the pepper pieces on a platter, alternating pieces of different colors. Stir the dressing and spoon it over the peppers. You can serve the salad right away, or let it sit for a few hours to allow the flavors to blend.