Grilled Pepper Relish

To roast peppers in the oven instead of grilling them, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Proceed with recipe as directed.

Yield: 8 servings (serving size: 1/4 cup)

Ingredients

• 4  bell peppers (assorted colors, such as red, yellow, and orange)
• 1/4  cup  chopped fresh basil
• 2  tablespoons  chopped pitted kalamata olives
• 1  tablespoon  balsamic vinegar
• 1  teaspoon  chopped fresh thyme
• 1 1/2  teaspoons  olive oil
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper

Preparation

Prepare grill to medium-high heat.

Place bell peppers on grill rack. Grill, without lid, over medium-high heat 5 to 7 minutes, turning frequently, until peppers blister. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; remove and discard seeds. Cut peppers into 1/2-inch pieces.

Combine bell peppers and remaining ingredients in a medium bowl; toss well.

Nutritional Information

Calories:

33 (47% from fat)

Fat:

1.7g (sat 0.2g,mono 1.2g,poly 0.3g)

Protein:

0.7g

Carbohydrate:

4.3g

Fiber:

0.4g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

118mg

Calcium:

10mg