If you have an outdoor grill: Cut each pepper in half and remove the seeds and membrane.

In a small bowl, combine the oil with the garlic.

Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. On a gas grill, place the setting to high.

Place the peppers directly on the rack, skin-side down. Do not turn. Brush with the flavored oil. Grill for about 5 to 8 minutes until peppers are slightly charred.

Place the peppers in a plastic sealable bag. Cool the peppers for about 15 to 20 minutes. Remove the charred skin with your fingertips. Rinse any excess charred skin under water. If a little charred skin remains, leave it alone. It is delicious and adds to the flavor of the peppers.

This recipe yields 6 servings. Serving size 1/2 pepper.

Exchanges Per Serving: 1 Vegetable, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 45; Calories from Fat 21; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 2mg; Carbohydrates 6g; Dietary Fiber 1g; Sugars 2g; Protein 1g.