Grilled Pepper Salad

From: EatingWell

INGREDIENTS

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

DIRECTIONS

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

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