Now that warmer weather is here, many of us will have the urge to start grilling and dining al fresco. When planning a meal outside, I try and think of dishes that require the least amount of time in the kitchen hovered over the stove. Beside the protein or vegetables being grilled, I select two to three side dishes that involve no heat to make. This recipe for marinated pepper salad requires no cooking and is versatile enough to be a side dish or a topping to grilled proteins. For the best flavor, I make the salad the day before, letting the flavors meld overnight. If using as a side dish, I will toss the marinated peppers with bitter greens like endive to balance the heat and tang from the peppers and lime. When grilling chicken, shrimp, or vegetables for more than two people I will layer the mains on a platter and pour the marinated peppers over top and serve. If I have leftover peppers, I”ll mix them with grains for a quick lunch the following day. 

Marinated Pepper Salad
Serves 6

Ingredients
⅓ cup olive oil
2 tablespoons fresh lime juice
2 tablespoons cilantro, chopped
1 tablespoon juice of jarred  banana pepper rings
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon red pepper chili flakes
2 cups crimini mushrooms, sliced
1 cup banana pepper rings, chopped
1 avocado, chopped
1 tomato, chopped 

Instructions 

1. In a small bowl, whisk together oil, lime juice, cilantro, pepper juice, oregano, garlic powder, and chili flakes until combined. 
2. In a medium bowl, combine mushrooms, pepper rings, avocado, and tomato. 
3. Pour the vinaigrette over the vegetables and toss to evenly coat. Refrigerate for at least 2 hours. Serve over bitter greens with grilled chicken, shrimp, or pork.

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