Ingredients
| Quantity | Ingredients |
|---|---|
| 4 | bell peppers, red yellow or orange |
| 2 tsp (10 ml) | olive oil |
| 1 tbsp (15 ml) | balsamic vinegar |
| 1/8 tsp (0.5 ml) | coarse sea salt, or to taste |
| Freshly ground black pepper, to taste |
Directions
Preheat grill over low heat.
Cut peppers in half lengthwise; remove tops, inner ribs and seeds.
In a small mixing bowl, combine olive oil, vinegar, salt and pepper. Add pepper, toss to coat. Set aside for 10 minutes.
Place peppers on grill; reserve any leftover marinade. Cook peppers for 8 to 10 minutes, turning two or three times.
Remove from heat, toss with reserved marinade. Serve warm.
Serves 4
Nutrition per 2 pepper halves: 64 cal, 2 g pro, 3 g total fat (0 g saturated fat), 10 g carb, 2 g fibre, 0 mg chol, 80 mg sodium
Source: Leslie Beck's Healthy Kitchen