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
Grill peppers on medium high, truning once, until soft and charred in spots, about 5 minutes per side. When cool, chop into cubes and toss with other ingredients in a bowl.
Welcome to Month by Month:
This blog is my own little version of organization central. We touch on just about every aspect of home, family, and holiday organization here. It is my hope that by blogging my experiences, I can grow as an individual and perhaps inspire others to try new things and think about everyday life a little differently. So please join us in organizing for life every month of the year!