Grilled Salad

2 red bell peppers
2 green bell peppers
1 yellow bell pepper
1 onion, sliced
1 teaspoon granulated sugar
1 teaspoon salt
3 tomatoes, chopped
1/2 cup freshly chopped basil
5 tablespoons vinegar
3 to 5 tablespoons olive oil

Heat gas or charcoal grill to medium-high and grill peppers until charred on all sides. Place in a bowl and cover with plastic wrap. When cool, peel off charred skin. Cut peppers into strips reserving any accumulated juices.

Place onion slices in microwavable bowl with sugar, salt and water to cover. Microwave for 2 minutes. Remove and drain onions.

Arrange peppers, onion, tomatoes and basil on plate, and toss with vinegar and olive oil.