Grilled Rainbow Bell Peppers

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 1 garlic clove, minced
• 1/2 lemon
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup olive oil
• 1 cup fresh basil, coarsely chopped
• 3 sweet red peppers
• 3 yellow sweet peppers
• 1 tablespoon olive oil
• 1/2 cup feta cheese, crumbled

Recipe

• 1 place the garlic in a blender.
• 2 squeeze 1 tablespoons of juice from the lemon half.
• 3 add salt, pepper and 1/4 cup olive oil.
• 4 blend until mixed.
• 5 add the basil.
• 6 puree to a saucy consistency.
• 7 use right away or cover and refrigerate for up to 2 days.
• 8 bring to room temperature before using.
• 9 oil the grill and heat the barbeque to medium-high.
• 10 cut the peppers into quarters.
• 11 place the peppers in a large bowl and drizzle with 1 tablespoons olive oil to evenly coat, then place on the grill.
• 12 cook in two batches if necessary.
• 13 barbeque with the lid closed until the peppers are lightly charred, turning often, 6 to 8 minutes.
• 14 remove the peppers to a bowl as they are done.
• 15 evenly drizzle the basil sauce over top and toss the peppers until well coated.
• 16 place on a platter and scatter the feta over top.