With its mellow, sweet and tart flavors, it's easy to imagine how the bell pepper would integrate with the flavors of the Mediterranean after Christopher Columbus brought it to Spain from the Western Hemisphere in 1493.

While Mexico is still one of the largest producers of bell peppers in the world and the vegetable is a Latin American staple, the Mediterranean-style preparations tempt me the most.

This sweet pepper salad is one that I love to make for guests. It presents the perfect balance between sweet and salty -- and it's a tough one to screw up. It's also a superb late-summer picnic salad and a sumptuous side dish to any number of pasta dishes.

Grilled Sweet Pepper and Kalamata Salad

4 red peppers, seeded and cut into large chunks
4 green peppers, seeded and cut into large chunks
4 yellow peppers, seeded and cut into large chunks
3 red onions, quartered lengthwise (keeping the core so it stays in one piece)
1/4 cup olive oil
1/3 cup fig balsamic vinegar
2 cups pitted kalamata olives, chopped
salt and pepper
1 bunch parsley, chopped

Place the bell peppers and onions into a large bowl and coat with olive oil, salt, and pepper. Transfer to the grill and cook until medium-soft with grill marks.

Return cooked vegetables to a bowl and toss with vinegar and olives. Mix well and garnish with parsley.

If you do not have a grill, cook the onions and peppers in a large roasting pan on 350 degrees for about 1 hour, turning the vegetables once. Toss with vinegar and olives.