Grilled Stuffed Bell Peppers Salad

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon balsamic vinegar
• 4 tablespoons extra virgin olive oil
• 6 ounces medium button mushrooms
• 4 metal skewers
• 3 large bell peppers, halved lenghtwise and seeded (yellow and orange look beautiful)
• 1 large red onion, cut crosswise into 1/3-inch thick slices
• 1 lb medium zucchini, trimmed and halved lengthwise
• 1/3 cup sun-dried tomato, drained and chopped (packed in oil)
• 5 ounces bocconcini, each cut in half (mozzarella cheese)
• 8 tablespoons cilantro or 8 tablespoons basil pesto
• 3 cups baby arugula

Recipe

• 1 whisk together vinegar and 2 tablespoons oil in a bowl; season with salt and pepper to taste. set aside.
• 2 preheat grill and lightly oil rack.
• 3 thread mushrooms through stem end onto skewers. lightly brush mushrooms, onion, and zucchini with the remaining 2 tablespoons oil; season with salt and pepper.
• 4 grill vegetables, turning occasionally, until peppers are crisp-tender and remaining vegetables are just tender and golden brown, about 5 minutes for peppers and onion, 6 minutes for zucchini, and 8 minutes for the mushrooms.
• 5 transfer peppers to a plate and remaining vegetables to a cutting board.
• 6 when cool enough to handle, remove mushrooms from skewers and quarter; transfer to a medium bowl.
• 7 cut onion and zucchini into bite-sized pieces. transfer 3/4 of the onion (reserving remaining onion) and all of the zucchini to the bowl of mushrooms.
• 8 add the sun-dried tomatoes, mozzarella, and 2 tablespoons pesto to bowl; season with salt and pepper to taste. toss to combine.
• 9 spoon the mixture into pepper halves and grill, covered, until the cheese begins to melt, about 3 minutes. transfer to serving plates and arrange arugula alongside the stuffed peppers.
• 10 drizzle arugula with remaining dressing and top with reserved onions.
• 11 serve peppers warm with remaining pesto on the side.