1/4 cup( rinsed and chopped oil-packed sun-dried tomatoes
1 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar
1/8 tsp salt
Saute 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 into cubes and toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.