2 red bell peppers
2 green bell peppers
1 yellow bell pepper
1 onion, sliced
1 teaspoon granulated sugar
1 teaspoon salt
3 tomatoes, chopped
1/2 cup freshly chopped basil
5 tablespoons vinegar
3 to 5 tablespoons olive oil
Heat gas or charcoal grill to medium-high and grill peppers until
charred on all sides. Place in a bowl and cover with plastic wrap.
When cool, peel off charred skin. Cut peppers into strips reserving
any accumulated juices.
Place onion slices in microwavable bowl with sugar, salt and water to
cover. Microwave for 2 minutes. Remove and drain onions.
Arrange peppers, onion, tomatoes and basil on plate, and toss with
vinegar and olive oil.