Grilled Chicken w/ Roasted Bell Pepper and Peach Salsa

I picked up a box of peaches at the Mid-Town Farmer's Market and set about putting them to use in as many ways as I could. Some of the results turned out to be pretty incredible. This roasted bell pepper and peach salsa, for instance, has seen many more uses than just on this chicken, and has been delicious at every corner. I would have preferred a red pepper, but didn't have one at the time. Also, cider vinegar was suggested in the recipe I was shown, but, same story. The peaches are brushed with the oil mixture, then grilled. The peppers are also grilled, and placed in a paper bag to loosen their skins. Both are then diced and tossed with the oil mixture and splashed with vinegar

2 Tbsp Extra Virgin Olive Oil
2 Tbsp finely chopped basil
2 Tbsp finely chopped mint
1 garlic clove, pressed
1/8 tsp salt
1/8 tsp pepper

2 ripe peaches, halved & pitted
1 bell pepper, quartered & seeded

1 tsp white wine vinegar