Grilled Pepper Relish

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.

Yield: 8 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 47%
  • Fat: 1.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.7g
  • Carbohydrate: 4.3g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 118mg
  • Calcium: 10mg

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

  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.
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