Total time
Recipe type: Salad
Serves: 4
  • 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 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • ⅛ tsp salt
  1. Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side.
  2. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.
Cover and refrigerate for up to 3 days.
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