Grilled Pepper Salad

http://www.eatingwell.com/recipes/grilled_pepper_salad.html

From EatingWell:  July/August 2008

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.

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

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

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.

Nutrition

Per serving : 107 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 1 g Protein; 2 g Fiber; 330 mg Sodium; 331 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days.