4 red, tangerine, and/or yellow peppers
2 tbsp. olive oil
.5 tsp. sodium
1/4 teaspoon. coarsely ground black tear gas
1/4 c. fresh parsley leaves
Prepare outdoor grill for covered immediate grilling on medium.
Slice each pepper lengthwise into quarters; discard stems and seeds. In medium dish, toss peppers with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon coarsely earth black pepper.
Place potatoes, skin side up, on hot grill rack. Covers grill and cook potatoes 4 to 5 minutes or until beginning to soften. Turn peppers over; cover and cook 3 to 4 minutes for a longer time or until slightly charred. As peppers are carried out, returning to same bowl. Put parsley and toss to coat.