Marinated pepper salad with pine nuts and raisins

Makes 8 Servings


  • 4 red peppers, cored and quartered
  • 4 yellow peppers, cored and quartered
  • 1/4 cup olive oil
  • 2 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • 1/2 cup extra-virgin olive oil
  • 1 cup golden raisins
  • 1 cup toasted pine nuts
  • 1/3 cup chopped parsley
  • 1 tablespoon minced garlic


  1. Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
  2. In a large bowl coat the vegetables with the olive oil and season with the salt and pepper.
  3. Grill the peppers until marked on each side and tender throughout but not mushy, about 5 minutes per side.
  4. Cut the grilled peppers into 1/4-inch-thick slices and drain on a rack.
  5. Combine the vegetables with the extra-virgin olive oil, raisins, pine nuts, parsley, and garlic. Adjust seasoning to taste with salt and pepper, if desired.

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