This is an appetizing small side salad to serve when colorful bell peppers are plentiful. It goes well with pastas as well as grain dishes.

Ingredients

　　1 large green bell pepper, cut into very thin 2-inch-long strips

　　1 large red bell pepper, cut to match green pepper

　　1 large yellow or orange bell pepper, cut to match green pepper

　　2 tablespoons extra virgin olive oil

　　3 tablespoons red wine vinegar

　　1 teaspoon natural granulated sugar

　　2 tablespoons minced fresh dill

　　Pinch of salt

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　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).