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Grilled Pepper Salad by

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.

Makes 4 servings.

Total time: 20 minutes


- 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


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.

Servings: 4

Serving Size: 1 cup

Nutrition Information (per serving):
Calories 107
Fat 7 g
Saturated Fat 1 g
Sodium 330 mg
Carbohydrates 10
Fiber 2 g
Protein 1 g

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