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Grilled Pepper Relish

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: 1/4 cup)
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.

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

Nutrition Information

  • calories 33
  • caloriesfromfat 47 %
  • fat 1.7 g
  • satfat 0.2 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 0.7 g
  • carbohydrate 4.3 g
  • fiber 0.4 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 118 mg
  • calcium 10 mg

How to Make It

  1. Prepare grill to medium-high heat.

  2. 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.

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