Adapted from Fran Warde's Food for Friends, this colorful dish presents the perfect balance between sweet and salty. It's also easy to put together and makes for a superb late summer picnic salad or side dish to any number of pasta, chicken, or meat dishes.
Grilled Sweet Pepper and Kalamata Salad
4 red peppers, seeded and cut into large chunks
4 green peppers, seeded and cut into large chunks
4 yellow peppers, seeded and cut into large chunks
3 red onions, quartered lengthwise (keeping the core so it stays in one piece)
1/4 cup olive oil
1/3 cup fig balsamic vinegar
2 tablespoons of honey
2 cups pitted kalamata olives, chopped
salt and pepper
1 bunch parsley, chopped
Place the bell peppers and onions into a large bowl and coat with olive oil, salt, and pepper. Transfer to the grill and cook until medium-soft with grill marks.
Return cooked vegetables to a bowl and toss with vinegar, honey, and olives. Mix well and garnish with parsley.