Grilled Peppers and Onions |  |
Ingredients
| 1 | red bell pepper, halved and seeded
| | 1 | yellow bell pepper, halved and seeded
| | 1 | orange bell pepper, halved and seeded
| | 1 | green bell pepper, halved and seeded
| | 1 | large onion, cut into 3/4-inch slices
| | 2 | large jalapeño peppers, halved and seeded*
| | 2 | tbsp.
olive oil
| | 1 | tsp.
garlic pepper
| | 1 | tsp.
basil or oregano leaves
| | Cooked whole-wheat pasta (optional)
| | Sliced ripe olives (optional)
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Directions
 | Preheat grill to medium direct heat. Assemble vegetables on baking sheet. Brush evenly with 1 tablespoon of the olive oil; sprinkle with 1/2 teaspoon each of the garlic pepper and basil. |  | Place vegetables, oiled side down, on grill. Brush with remaining 1 tablespoon olive oil and sprinkle with remaining 1/2 teaspoon each garlic pepper and basil. Grill, covered, 10 to 17 minutes or until tender, turning once. |  | Remove from grill; cut vegetables into bite-size pieces. Place in medium bowl with any accumulated juices. Season to taste with salt and pepper; toss to mix. Serve mixed with cooked pasta and ripe olive slices, if desired. |
| | *Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly in hot, soapy water. | |
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