Grilled Red Pepper Salad
- cal. (kcal) 131
- Makes: 4 servings
- Prep: 10 mins
- Cook: 6 mins
- Carb Grams Per Serving: 8
medium red bell peppers, seeded and sliced lengthwise into six pieces
extra-virgin olive oil
salt plus additional to taste
freshly ground black pepper plus additional to taste
finely chopped red onion
chopped fresh parsley
red wine vinegar
- 1. Toss the bell peppers with 2 tablespoons oil, 1/4 teaspoon salt and 1/2 teaspoon black pepper.
- 2. Heat the grill to medium high. Place bell peppers skin side down on grill. Close the cover and cook 2 to 3 minutes a side, until lightly charred and tender. Let cool on foil, then slice into 1/4-inch strips.
- 3. In a large bowl, toss bell peppers with the capers, onion and parsley. Pour the vinegar and remaining oil over the salad and toss gently. Season with salt and black pepper to taste. Serve warm or at room temperature.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 131 cal., 11 g total fat (1 g sat. fat), 8 g carb. (3 g fiber), 1 g pro.