Grilled Pepper Salad

Toss a mix of grilled bell peppers with Kalamatta olives, tomatoes and balsamic vinaigrette for a fantastically refreshing salad or side dish. You can also spread goat cheese on crostini and top with this salad for a great summer appetizer. Add grilled onions or roasted garlic for a sweet accent.

4 servings, about 1 cup each
Total Time: 20 minutes

Ingredients

• 4 bell peppers, (mixed colors), halved, seeded and stemmed
• 1/4 cup halved and pitted oil-cured black olives
• 1/4 cup rinsed and chopped oil-packed sun-dried tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon salt

Preparation

1. Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.

Nutrition

Per serving: 107 calories; 7 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 330 mg sodium; 331 mg potassium.