Grilled Red Pepper Salad

This recipe is from "Fitness" magazine's June 2011 edition.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 6 minutes

4 medium red bell peppers, seeded and sliced
3 tbsp extra-virgin olive oil
1/4 tsp salt plus additional to taste
1/2 tsp freshly ground black pepper plus additional to taste
3 tbsp drained capers
1 tbsp finely chopped red onion
2 tbsp chopped fresh parsley
1 tsp red wine vinegar

1. Toss the bell peppers with 2 tbsp oil, 1/4 tsp salt, and 1/2 tsp black pepper.
2. Heat the grill to medium high. Place bell peppers, skin side down, on grill. Close the cover and cook 2-3 minutes a side, until lightly charred and tender. Let cool and 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 facts per serving:
130 calories, 1 g protein, 8 g carbohydrate, 11 g fat (1 g saturated), 3 g fiber