Grilled Pepper Dressing

Difficulty: Moderate
Time: 45 minutes
Serves: 4

  • 3 hot peppers
  • 2/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • ¼ cup fresh Italian parsley, chopped
  • ½ cup fresh mint, chopped
  • 1 tsp Kosher salt

Use this tangy, hot pepper dressing as a guaranteed solution to salad boredom.


  1. Heat grill to high.
  2. Pierce hot peppers with a knife to stop from bursting and grill until skins are charred and blistered.
  3. Place grilled peppers in a small bowl and cover with plastic wrap. Let sit for 10 minutes.
  4. Using a pair of gloves, peel skins off hot peppers and scrape out seeds. Chop flesh of the peppers finely.
  5. In a mixing bowl, whisk peppers, olive oil, lemon juice, fresh mint and fresh parsley. Season with kosher salt.
  6. Serve atop grilled Adagio® Eggplants or other roasted vegetables.