Grilled Pepper Salad

3.0 (26)
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.

Yield: 4 servings, about 1 cup each
Active Time: 20
Total Time: 20

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

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

Nutrition Per Serving

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

Nutrition Bonus Vitamin C (200% daily value)

Carbohydrate Serving 1

Exchanges 1 vegetable, 1 1/2 fat

From EatingWell July/August 2008