Grilled Pepper Salad
.
Yield
4 servingsPrep
10 minCook
5 minReady
18 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sweet bell peppers
mixed colors, halved, seeded and stemmed |
|
| ¼ | cup |
black olives
halved and pitted oil-cured |
*
|
| ¼ | cup |
sundried tomatoes
rinsed and chopped oil-packed |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
balsamic vinegar
|
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sweet bell peppers
mixed colors, halved, seeded and stemmed |
|
| 59 | ml |
black olives
halved and pitted oil-cured |
*
|
| 59 | ml |
sundried tomatoes
rinsed and chopped oil-packed |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
balsamic vinegar
|
|
| 0.6 | ml |
salt
|
|
Directions
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.
