4 or 5 assorted sweet green, yellow and red peppers
1 to 2 tbsp. olive or cooking oil

Quarter peppers. Remove seeds and membranes. Brush the skin side of each pepper with oil. Place peppers on the grill rack over medium-hot coals. Grill about 10 minutes or until peppers are crisp-tender and charred.

Makes 8 to 10 servings.