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
Cooking Directions
Step 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 Info
- Serving: Per serving
- Calories: 107
- Carbohydrates: 10g
- Fat: 7g
- Protein: 1g
- Dietary Fiber: 2g
- Saturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 0mg
- Potassium: 331mg
- Sodium: 330mg
- Exchanges: 1 vegetable, 1 1/2 fat
- Carbohydrate Servings: 1