6-8 fresh Poblano Chiles, halved
6 Roma tomatoes, halved
2 green bell peppers, halved
2 red bell peppers, halved
1/4 c. Chipotle Olive Oil
1/4 c. Honey Pepper White Balsamic Vinegar
pinch salt and pepper
1 Tbsp. capers
1 garlic clove, minced
Arrange vegetables on greased grill rack. Grill or broil until skins char. Place charred vegetables in covered bowl for 10 minutes to cool. Peel, seed and chop Poblanos, peppers, and tomatoes. Let stand for at least 1 hour for flavors to blend.
Whisk all ingredients for dressing in small bowl and pour over salad. Toss well to coat. Serve over cold greens. (Shredded iceberg lettuce works nicely with this recipe).