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.

Serves: 4.

Total Time: 20 min.


  • 4 bell peppers, (mixed colors), halved, seeded and stemmed
  • 1/4 cup(s) halved and pitted oil-cured black olives
  • 1/4 cup(s) rinsed and chopped oil-packed sun-dried tomatoes
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) balsamic vinegar
  • 1/8 teaspoon(s) 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 into cubes and toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.

Nutritional Information:

(per serving)

  • ┬áCalories 107
  • Total Fat 7g
  • Saturated Fat 1g
  • Cholesterol 0
  • Sodium 330mg
  • Total Carbohydrate 10g
  • Dietary Fiber —
  • Sugars —
  • Protein 1g
  • Calcium 0