Grilled Pepper Salad

4 bell peppers
¼ c. halved oil-cured olives
¼ c. sun-dried tomatoes
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
Salt

Grill 4 bell peppers until softened; chop and toss with ¼ c. each halved oil-cured olives and chopped sun-dried tomatoes, 1 Tbsp. each olive oil and balsamic vinegar, and salt to taste.

Recipe from Eating Well (August 2008)

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