4-6 large red, yellow and green bell peppers, seeded and cut into quarters.
Place the peppers, skin side up in a single layer on a rack in the broiler pan. Broil 6 to 8 minutes or until skin is blackened. Turn peppers and cook another 5 minutes. Remove from the rack and let cool for 5 minutes. Remove the skin from the peppers.
Make a marinade of 2 T. olive oil, 2 T. balsamic vinegar, 1 tsp. Mansmith’s Low Sodium Grilling Spice, and 1 tsp. Mansmith’s Garlic Stuff. Add peppers to marinade and mix well. Sprinkle with Parmesan cheese for a simple salad or use in fajitas.