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
How to Make It
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.
I made this over the weekend to go along with turkey burgers with goat cheese (also in the September 2005 Cooking Light). I roasted the peppers under the broiler instead of on the grill. This turned out great and is the perfect topping for the burgers--very flavorful. I will definitely make this again.
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