|Red bell pepper||1 , quartered|
|Tomato||1 Large, cut into halves, seeded and squeezed to drain some juice|
|Balsamic vinegar||2 Tablespoon|
|Chopped fresh basil||2 Tablespoon, chopped|
|Black pepper||To Taste|
Grill bell pepper skin side down, on an uncovered grill, over medium Kingsford briquets, until skin starts to blister and peppers turn limp.
Add tomato to grill two minutes after the pepper.
Grill until tomato begins to turn limp.
Remove from grill and let cool.
Chop pepper and tomato; combine with remaining ingredients.