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.

Makes 4 servings, about 1 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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 into cubes and toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.

NUTRITION INFORMATION: Per serving: 107 calories; 7 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 10 g carbohydrate; 1 g protein; 2 g fiber; 330 mg sodium; 331 mg potassium.
Nutrition bonus: Vitamin C (200% daily value).
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

I used roasted tomatoes instead of sun-dried. It was very good.

Anonymous, Seattle, WA

This recipe is very easy to make and is delicious. You could even add some feta cheese to it.

Stacey, anonymous, NH