Grilled Sweet Pepper Salad with Olives

8 30 80
Ingredients Minutes Calories
Prep Cook Servings
20 min 10 min 4
Grilled Sweet Pepper Salad with Olives
Health Rating


1 tbsp drained Capers, canned
12 olive(s) Kalamata olives (pitted, halved)
1 tbsp Extra virgin olive oil
1 medium pepper(s) Red bell pepper
2 medium pepper(s) Yellow bell pepper
1 dash Salt and pepper (sea salt)
1 tbsp Thyme, fresh
2 tsp Wine vinegar


1. Preheat a grill on high heat. Cut bell peppers into quarters. Remove seeds. Arrange peppers in a single layer, skin side up, on grill tray. Grill for 10 minutes or until skin is black and blistered.

2. Transfer hot bell peppers to a plastic bag and twist top to seal. Let stand for 10 minutes. Peel and discard skin. Cut flesh into long, thick strips. Place in a bowl.

3. Add olives, capers, thyme, oil, vinegar and salt and pepper to yellow pepper strips. Stir gently to combine. Let stand for at least 1 hour for flavours to develop. Serve.



Bell Peppers

are an excellent source of vitamin C

Nutrition Facts

Per Portion

Calories 80
Calories from fat 48
Calories from saturated fat 6.6
Total Fat 5.4 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.8 g
Cholesterol 0
Sodium 365 mg
Potassium 205 mg
Total Carbohydrate 7.5 g
Dietary Fiber 1.8 g
Sugars 1.3 g
Protein 1.3 g

Dietary servings

Per Portion

Vegetables 1.5

Energy sources