Grilled Sweet Pepper Salad with Olives

Grilled Sweet Pepper Salad with Olives

Health Rating
Prep Cook Ready in Servings
20 min 10 min 30 min 4


1 tbsp drained Capers, canned
1 tbsp Extra virgin olive oil
12 olive(s) Kalamata olives (pitted, halved)
1 medium pepper(s) Red bell pepper
1/4 tsp Salt and pepper
1 tbsp Thyme, fresh
2 tsp Wine vinegar
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.

Nutrition Facts

Per Portion

Calories 83  
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  mg
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

Pygal 36% 459.283057395 157.393360825 58% 309.252971649 246.912623509 6% 363.416141979 108.831338915 36% 58% 6% Carbohydrates Fat Protein
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