Recipe: Grilled red peppers

Credit: Janis Nicolay

 An easy way to add a veggie dish to any meal!

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.