Grilled Pepper Salad

INGREDIENTS (using 4 times the recipe worked for 50 people)

12 people	Ingredients
2	Red bell peppers
2	Yellow bell peppers
2	Orange bell peppers
1	Garlic clove chopped
½ tsp	Coarse salt
I T	Balsamic vinegar
1T	Lemon juice
4T	Extra virgin olive oil
2T	Slivered fresh basil
2T	Toasted pine nuts

 METHOD

•  Direct grill peppers until they are charred on all sides and soft. Keep turning with tongs to achieve desired effect.
• Transfer to a baking dish & cover with plastic.. NOTE when doing large amounts, a pot with a lid works well, or a couple of wet dish towels.
• When cooked, skin peppers, and cut each pepper into four pieces, or eight depending on how you want to arrange them for eye-candy effect. Alternate colours.
•  Mash garlic & salt together into a paste, add vinegar & lemon juice & whisk in oil, basil & pine nuts.
• Spoon dressing over arranged peppers, and let sit for a few hours to enable flavours to blend.
• Dress with nasturtium flowers and a chiffonade of fresh basil.