Three pepper bruschetta -- (from Canadian Living, August 1997)

1 each red, yellow and green pepper
3 tbsp extra virgin olive oil
1 tbsp fresh basil, chopped
1 clove garlic, minced
1 tsp balsamic vinegar or red wine vinegar
pinch salt and pepper
4 large sliced Italian bread, grilled

Place 1 each large sweet red, yellow and green pepper on greased grill over medium-high heat; cover and cook, turning 4 times, for 25 minutes or until charred. Let cool. Peel, core and seed; cut into thin strips and transfer into bowl. Stir in olive oil, basil, garlic, vinegar, and salt and pepper.

Cover; let stand for at least 30 minutes or for up to 2 hours. Spoon onto 4 slices bread. Makes 4 servings.

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