Ingredients Jump to Instructions ↓

  1. 3 Red bell peppers - quartered, seeded

  2. 3 Yellow bell peppers - quartered, seeded Olive oil - for brushing Capers - for garnish Rosemary Yogurt Sauce

  3. 1 cup 237ml Plain yogurt

  4. 1 teaspoon 5ml Minced rosemary

  5. 1 tablespoon 15ml Olive oil - (to 2) Kosher salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Brush peppers with olive oil and place on prepared grill. Grill until peppers are soft. Arrange grilled peppers on a platter and drizzle with Rosemary Yogurt Sauce. Sprinkle with capers For the Rosemary Yogurt Sauce: In a small bowl combine all ingredients and mix until well-blended. Season with salt and pepper. This recipe yields 8 servings.


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