Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: take several bell peppers, cleaned of the stems and seeds. cut into strips lengthwise. these can be four to six depending on the size of the peppers and your preference. season lightly with salt and freshly ground black pepper. brush both sides of the strips with good olive oil. place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). you can let the skin brown a bit if desired. turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes). try this with different color peppers. maybe add a few green onions. try this with anaheim peppers -- very good! try adding sliced zucchini, too.

Target recipe: add everything to a small sauce pan and mix until well incorporated. cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced. remove from heat and allow to cool before serving. note: the relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. this recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.