GRILLED PEPPERS AND TOMATOES Here's a fabulous way to enjoy a bumper crop of thick-wall sweet peppers and juicy tomatoes. These filled peppers are as delicious as they are simple. 3 large yellow or red sweet peppers 3 medium tomatoes, peeled and quartered, or 12 cherry tomatoes, halved 1 tablespoon olive oil 1/4 teaspoon garlic salt 1/4 teaspoon freshly ground pepper 1/4 cup crumbled feta cheese (1 ounce) 2 tablespoons small fresh basil leaves or thinly sliced basil leaves Cut peppers, including stems, in half. Remove seeds and membranes.

For a charcoal grill, arrange peppers, cut sides down, on the grill rack directly over medium-hot coals. Grill, uncovered, for 4 minutes; turn. Divide tomatoes among pepper halves; brush with olive oil and sprinkle with garlic salt and pepper. Grill 4 minutes more.

For a gas grill, preheat grill. Reduce heat to medium-high. Arrange peppers on the grill rack. Cover and grill as above.

Sprinkle tomatoes with cheese; grill about 2 minutes more or until cheese is softened. Remove peppers from grill; sprinkle with basil leaves. Serve at once.

Makes 6 servings.

1 Serving - Calories: 79, Fat: 4g (Saturated: 1g), Cholesterol: 4mg, Sodium: 100mg, Carbohydrate: 11g, Protein: 2g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]