Bell Pepper Salad

We had some friends over for a barbecue, at which we grilled up some really yummy chicken and corn, chopped up some watermelon, and had this salad I invented (though I'm sure I'm not the only one to have ever thought of it). It's so easy and so yummy.

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1 green bell pepper
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 purple onion
1/4 - 1/3 cup Italian salad dressing, to taste

Chop all peppers into 1-square-inch pieces. Chop onion into large pieces, around the same size or so. Put a sheet of foil over a hot barbecue grill. Put the onions and green pepper only on the foil. Grill until softened and fragrant. Remove from grill; let cool. Add to other peppers in a large serving bowl, toss with salad dressing. Chill until ready to serve.
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I really liked this salad. For one thing, I love colorful food, and you really don't get much colorful than this. I liked the combination of textures (grilled vs. raw) and flavors (slight charring vs. fresh crisp). The dressing adds a little extra subtle flavor, not too strong and not too greasy. Four stars.