Steps
- Wash all produce before preparing your meal. Preheat BBQ to medium high.
- Remove stems from peppers and cut in half crosswise. Then slice along the length into halves or quarters. Toss with a little oil. Grill until lightly charred about 5 minutes, turning once.
- Arrange arugula on a platter. Slice feta and arrange over arugula.
- Slice zucchini, into thin rounds and place over salad. Sprinkle with pomegranate seeds.
- Finely mince shallots and place in a small bowl. Whisk in vinegar. Drizzle in oil, whisking continuously. Season with salt and pepper to taste.
- When peppers are grilled, arrange over salad and serve with salad dressing on the side.
Chef’s Tip: Roast more peppers than you need for just this recipe. They will keep well, refrigerated, for several days and can be put in a sandwich, served with eggs or over pizza.