Grilled Pepper Salad
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.Advertisement
Make Ahead Tip: Cover and refrigerate for up to 3 days.
1 vegetable, 1 1/2 fat