Cook Peppers on the Grill! CIA Recipe: Marinated Pepper Salad with Pine Nuts and Raisins


From greens to dense roots, it is possible to grill almost any vegetable. To enjoy a brief step-by-step demonstration of CIA Chef Howie Velie preparing peppers on the grill for a Marinated Pepper Salad, watch the video now!

Marinated Pepper Salad with Pine Nuts and Raisins

Yield: Makes 8 servings

Calories per serving: 190

Fat per serving: 14g

Marinated Pepper Salad with Pine Nuts and Raisins

This recipe is from The Culinary Institute of America Grilling cookbook (2006, Lebhar-Friedman), available for purchase at bookstores nationwide or at


  • 4 red peppers, cored and quartered
  • 4 yellow peppers, cored and quartered
  • ¼ cup olive oil
  • 2 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • ½ cup extra-virgin olive oil
  • 1 cup golden raisins
  • 1 cup toasted pine nuts
  • 1/3 cup chopped parsley
  • 1 tablespoon minced garlic


  1. Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
  2. In a large bowl coat the vegetables with the olive oil and season with the salt and pepper.
  3. Grill the peppers until marked on each side and tender throughout but not mushy, about 5 minutes per side.
  4. Cut the grilled peppers into 1/4-inch-thick slices and drain on a rack.
  5. Combine the vegetables with the extra-virgin olive oil, raisins, pine nuts, parsley, and garlic. Adjust seasoning to taste with salt and pepper, if desired.


Nutrition analysis per 4-ounce serving: 190 calories, 2g protein, 14g carbohydrate, 14g fat, 1.5g saturated fat, 300mg sodium, 0mg cholesterol, 3g fiber


About Author

The Culinary Institute of America is the World's Premier Culinary College. The CIA's main campus in Hyde Park, NY is home to four restaurants. The college offers associate degrees in culinary arts and baking and pastry arts and bachelor's degrees in culinary arts management, baking and pastry arts management, and culinary science. Programs for food enthusiasts ranging from one to five days are offered throughout the year.

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