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Grilled Pepper Salad

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Recipe

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Yield

4 servings

Prep

10 min

Cook

5 min

Ready

18 min
Low 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
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¼ cup black olives
halved and pitted oil-cured
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¼ cup sundried tomatoes
rinsed and chopped oil-packed
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1 tablespoon olive oil, extra-virgin
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1 tablespoon balsamic vinegar
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teaspoon salt
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Ingredients

Amount Measure Ingredient Features
4 each sweet bell peppers
mixed colors, halved, seeded and stemmed
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59 ml black olives
halved and pitted oil-cured
* Camera
59 ml sundried tomatoes
rinsed and chopped oil-packed
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15 ml olive oil, extra-virgin
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15 ml balsamic vinegar
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0.6 ml salt
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 8836% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 149mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 5g
Vitamin A 8% Vitamin C 571%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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