Grilled Sweet Pepper Salad with Olives
|1 tbsp drained
Extra virgin olive oil
|1 medium pepper(s)
Red bell pepper
Salt and pepper
|2 medium pepper(s)
Yellow bell pepper
Preheat a grill on high heat. Cut yellow 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.
Transfer hot yellow 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.
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.
Calories from fat
Calories from saturated fat
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada