Ingredients
2 pounds sweet baby (small)
bell peppers (green, red, orange, purple,
and/or yellow)
3 cloves garlic, minced
1 teaspoon coarse salt
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese
Preparation
If you can find baby bell peppers, use them whole with stem end cut off and seeds removed.
Core, seed, and rinse peppers. Cut each pepper into fourths. In a large reseal able plastic bag, place pepper chunks.
In a small bowl, combine garlic, salt, olive oil, balsamic vinegar, and pepper; mix well. Pour sauce over pepper chunk. Reseal bag and shake to distribute sauce.
Preheat barbecue grill. Remove peppers from sauce. Place peppers, smooth-side down, on hot grill. Cook 6 to 8 minutes turning
occasionally) or until lightly charred on both sides. Remove peppers from grill; either leave in chunks or slice into 1/2-inch-wide strips. Arrange chunks or strips on a platter, alternating colors. Sprinkle with crumbled feta cheese.
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