Grilled Peppers

Ingredients:

6 large red, yellow and green peppers

1 tablespoon fresh rosemary leaves

10 chives, chopped

Extra virgin olive oil

Cooking Instructions:

Oil barbecue grill, heat at mid-low for 10 minutes

Cut bell peppers in halves, remove seeds, place on grill skin side down. Close grill lid, and grill for 30 minutes, turning a few times to make sure the skin is cooked evenly. When finished, cool in refrigerator for about 30 minutes. Peel peppers (skin should come away easily), and then slice them.

In a large glass jar, pour some olive oil. Fill the jar with a mixture of pepper slices, chives, rosemary leaves, alternating so you have a good mix. Fill to the top. Store in the refrigerator for up to two weeks. Use on salads, hamburgers, and side dishes.

Serves: NA

Calories Per Serving: NA

Preparation Time: NA

Difficulty: Easy

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