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2 sweet bell peppers, preferably orange and yellow
1 sweet green bell pepper
2 jalapenos
1 large ear corn, optional
1 lemon
3 tbsp olive oil
1 garlic clove, minced
1/4 tsp salt
1/4 tsp fresh-ground black pepper
1/4 cup chopped fresh coriander, or Italian parsley
Preheat barbecue and oil grill. Cut peppers in half and seed. Remove husk from corn. Squeeze juice from lemon. In a medium-size bowl, stir 3 tablespoons (45 mL) lemon juice with oil, garlic, salt and pepper. Lightly brush peppers and corn once. Set aside remaining lemon mixture. Grill vegetables, turning often but without further brushing, until slightly singed on edges, but still firm, from 15 to 20 minutes.
Coarsely chop sweet peppers and add to remaining lemon mixture. Finely chop jalapeño peppers and add. Using a sharp chef's knife, cut kernels from corn and add along with coriander. Toss until well mixed. Relish will keep well, covered and refrigerated, for up to 2 days. For best flavor, serve at room temperature.
Calories 60, Protein 0.5g, Carbohydrates 3.8g, Fat 5.1g, Fibre 0.8g, Sodium 73mg.
While barbecuing, grill an assortment of peppers and perhaps an ear of corn, for a flavorful relish that's a soothing complement to spicy food such as barbecued fish, chicken or hot Italian sausages.