Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.

Makes 4 servings.

Total time: 20 minutes

- 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

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.