Ingredients:

• 1 Tbsp water
• 1 tsp extra-virgin olive oil
• 4 tsp red-wine vinegar
• ¼ tsp salt
• ¼ tsp red pepper flakes
• ½ cup pitted Kalamata olives, finely chopped
• 6 assorted color bell peppers, halved
• ½ cup chopped fresh basil

Directions:

1. Spray grill rack with nonstick spray; preheat grill to medium or prepare medium fire.
2. To make vinaigrette, whisk together water, oil, vinegar, salt, and pepper flakes in small bowl. Stir in olives. Set aside.
3. Lightly spray peppers with olive oil nonstick spray. Place peppers on grill rack; cook, turning once, until tender and slightly charred, 10-12 minutes.
4. Thickly slice peppers and arrange on platter. Stir basil into vinaigrette and spoon over peppers. Serve warm or at room temperature.