Grilled Pepper Salad
on Flatbread
1/3 cup red wine vinegar
3 tbsp. olive oil
2 cloves of garlic, minced
2 tbsp. chopped fresh basil
4 large bell peppers (any color)
4 pitas (6-inch)
4 cups mixed greens
1/3 cup sliced black olives
For dressing, whisk together vinegar, 2 tbs. of the oil, garlic, basil, salt and pepper to taste in a small bowl; set aside.
Coat clean grill rack with nonstick cooking spray. Preheat grill to medium-high (350-400 degrees Fahrenheit). Grill peppers, covered, 8-10 minutes turning occasionally. Brush pitas with remaining oil and season with salt and pepper. Grill until lightly browned; set aside. Place peppers in a large resealable plastic bag to loosen skins. Peel peppers; remove seeds and coarsely chop peppers.
To serve: Place one pita on plate. Top evenly with greens, peppers, and olives. Drizzle lightly with dressing.