Grilled Pepper Relish

Grilled Pepper Relish Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.


8 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.