Grilled Rainbow Peppers 2007


  • Prep Time15 mins
  • Total Time15 mins
  • Makes6 to 8 servings
*PLUS Grilling Time: 6 minutes


  • 1 gralic clove, minced

  • 1/2 lemon

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/4 cup olive oil

  • 1 cup coarsley chopped fresh basil

  • 6 colourful bell peppers

  • 1 tbsp olive oil

  • 1/2 cup crumbled feta


  • Place garlic in a blender. Squeeze in 1 tbsp (15 mL) juice from lemon. Add salt, pepper and 1/4 cup (50 mL) oil. Blend. Add basil. Purée to a saucy consistency. Use right away, or cover and refrigerate up to 2 days (bring to room temperature before using).

  • Oil grill and heat barbecue to medium-high. Slice peppers into quarters and place in a large bowl. Drizzle with 1 tbsp (15 mL) olive oil. Toss to coat. Place on grill. Depending on size of grill, you may need to barbecue in 2 batches. Barbecue with lid closed until peppers are lightly charred, turning often, 6 to 8 min. Remove peppers to bowl as they are done.

  • Evenly drizzle basil sauce overtop peppers, then toss. Place on a platter, then scatter feta overtop. Delicious warm. Or loosely cover and leave at room temperature up to 4 hours.

Nutrition (per serving)

Calories 122, Protein 2.1g, Carbohydrates 6.6g, Fat 10.3g, Fibre 1.3g, Sodium 232mg.

Grilled peppers get a flavour kick from feta and a simple basil sauce.