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Serve hot off the grill or chilled. This is the best way to enjoy those fresh peppers and bunches of basil from the garden.
• 1/2 cup (125 mL) olive oil • 6 crushed sweet basil leaves • 1 sprig fresh thyme • 6 sweet red peppers, halved, rinsed and seeded
Combine the oil, basil and thyme in a bowl. Toss the pepper halves in the oil mixture until coated. Let sit for 1/2 hour.
Heat barbecue to high and place marinated peppers skin side down on the grill. Cook for 3 minutes. Turn over and continue to cook on the other side. Grill until the peppers are soft.
Remove the skins when peppers are cool enough to handle.