|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|
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.
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