16 red and yellow mini sweet peppers
1 tbsp (15 mL) extra virgin olive oil
Sea salt, if desired

Directions:

Brush sweet peppers with olive oil. Place on greased grill over medium heat; close lid and grill until grill-marked and softened, about 8 minutes. Arrange on platter; season with sea salt if desired. Serve hot, warm or at room temperature.

Ingredients:

2 lb (907 g) chicken pieces
1/3 cup (75 mL) dry white wine
1 tsp (5 mL) grated lemon rind
3 tbsp (45 mL) lemon juice
2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) olive oil
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) hot pepper sauce
1/4 tsp (1 mL) salt
2 garlic cloves, minced

In shallow glass dish, arrange chicken in single layer. Combine wine, lemon rind and juice, tomato paste, oil, paprika, hot pepper sauce, salt and garlic; pour over chicken, turning to coat. Cover and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.

Place chicken on greased grill over medium heat discarding remaining marinade; close lid and cook, skin side down, for 10 minutes. Turn and cook for 30 to 40 minutes or until juices run clear when chicken is pierced.