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.
Nutrition per serving may change if servings are adjusted.
4 bell peppers, (mixed colors), halved, seeded and stemmed
¼ cup halved and pitted oil-cured black olives
¼ cup rinsed and chopped oil-packed sun-dried tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
⅛ teaspoon 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; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
115 calories;8 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 1 g protein; 40 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 2,121 IU vitamin A; 161 mg vitamin C; 14 mg calcium; 1 mg iron; 293 mg sodium; 368 mg potassium
Vitamin C (268% daily value), Vitamin A (42% dv)
Altered a little and ate about a cupful in 1 sitting
I didn't use olives and only had a dash of salt. Topped the salad off with goat cheese and it was a great side salad!
June 22, 2010
By: EatingWell User
This dish has a very strong flavor that works much better as a relish than a side dish. It's listed as 4 servings - I can't imagine who could eat 1/4 of this at a sitting.
April 04, 2010
This simple recipe was surprisingly delightful! I paired it with Rosemary-Garlic Shrimp Skewers for a delicious healthy grilled supper. For lunch the next day I put it in a wrap with smoked turkey and shredded part-skim mozzarella.