1 each red, orange, yellow peppers, chopped
1/2 onion, sliced
1 clove garlic, finely sliced
1/2 tbsp olive oil
Italian seasoning if desired - I used rosemary and thyme from the garden
fat reduced feta cheese - about two ounces

Mix peppers and onions and place in a foil bread pan sprayed with non-stick spray.

Dab oil and place garlic slices on top of mixture.

Crumble feta cheese on top of mixture. Cover pan with foil.

Place dish in hot BBQ for 20 minutes.

This is yummy. For Phase II, leftovers make a great sandwich in a whole wheat roll.