Put A Pepper On It

That's right. It's time to forget about burgers and hot dogs and grab a pepper or two (or three) for your next barbecue.

I'm serious. And, this is seriously delicious...

Grilled Peppers a la Vamp

3 red, orange or yellow bell peppers (Note: Do not substitute green peppers)
2 TBSP olive oil
1 TBSP white balsamic vinegar
1/4 cup julienned basil leaves
1 tsp sea salt
1/2 tsp freshly cracked black pepper

Get the grill fired up. Cut four slabs per pepper, removing the core and seeds. Brush with 1 TBSP of olive oil and place on grill, covering for about 15 minutes, till starting to get soft on one side. Flip over the pepper pieces and cover again, cooking for about 10 minutes more, until they are very soft and skin is starting to char. Remove from grill and slice into smaller pieces. Plate and drizzle with remaining olive oil and white balsamic vinegar. Sprinkle with basil, salt and pepper.