Sweet Pepper and Balsamic Salad


Sweet Pepper and Balsamic SaladIngredients

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 tbsps. chopped fresh parsley
  • 2 tbsps. chopped fresh chives
  • 2 tbsps. White balsamic vinegar
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. capers
  • 1 garlic clove, minced
  • Vegetable oil
  • Salt, to taste
  • Freshly ground black pepper, to taste


  1. Preheat grill.
  2. Cut bell peppers in half lengthwise; discard seeds and membranes.  Place pepper halves, skin sides down, on a cutting board or work surface; flatten with hand.  Coat outside of peppers with oil.   Place pepper halves on the grill and grill 12 minutes or until blackened.  Place in a zip-top plastic bag; seal.  Let stand 10 minutes.  Peel and cut into strips.
  3. Combine bell peppers, parsley, chives, vinegar, oil, capers, salt, black pepper, and garlic; toss gently to coat.
Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.