2 Pounds Jumbo Green Peppers
3 Cloves Garlic, minced
1 Teaspoon Coarse Salt
1/4 Cup Extra-virgin Olive Oil
2 Tablespoons Good-quality Aged Kings Balsamic Vinegar
1/2 Teaspoon Freshly-ground Black Pepper
1/4 Cup Crumbled Feta Cheese
1. Core, seed, and rinse peppers. Cut each pepper into fourths. Place sweet pepper chunks In a large re-sealable plastic bag,
2. In a small bowl, combine garlic, salt, olive oil, balsamic vinegar, and pepper; mix well; pour over pepper chunks. Reseal bag and shake to distribute sauce.
3. Preheat grill. Remove peppers from sauce. Place peppers, smooth-side down, on hot grill. Cook 6 to 8 minutes (turning occasionally) or until lightly charred on both sides. Remove peppers from grill; either leave in chunks or slice into 1/2-inch-wide strips. Arrange chunks or strips on a platter, alternating colors. Sprinkle with crumbled feta cheese.