Grilling green peppers gives them a slightly smoky taste and makes it easy to slip off their skins. They give a great flavour and vitamin boost to the diced tomato and Kalamata olive dressing in this speedy dish. Serve it for a light lunch or supper, with a simple green salad accompaniment.
Add a can of chickpeas, about 400 g, drained, to the marinating peppers and tomatoes.
Green peppers are an excellent source of vitamin C, which is important for maintaining and healing the body's immune system. Even when grilled, useful amounts of the vitamin remain. Peppers also provide good amounts of vitamin A (through beta-carotene). * Olives have a relatively high fat content, but most of it is the unsaturated type, which is believed to be the healthiest kind of fat to consume.
C * E, niacin, copper, selenium * A, B1, B6, folate, iron, potassium