Grilled Pepper Salad

Grilled Pepper Salad

Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.

From EatingWell: July/August 2008
Yield: 4 servings, about 1 cup each
Active Time: 20
Total Time: 20


  1. 4 bell peppers, (mixed colors), halved, seeded and stemmed
  2. 1/4 cup halved and pitted oil-cured black olives
  3. 1/4 cup rinsed and chopped oil-packed sun-dried tomatoes
  4. 1 tablespoon extra-virgin olive oil
  5. 1 tablespoon balsamic vinegar
  6. 1/8 teaspoon salt


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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.


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

Nutrition Bonus: Vitamin C (200% daily value)

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1 1/2 fat