4 different colors Pepper
1 TBSP + 0.5 TBSP Extra-Virgin Olive Oil
1/2 lemon Lemon Juice
2 cut finely Garlic Cloves
Atlantic Sea Salt
Freshly Ground Black Pepper
drop Apple Cider Vinegar
My Roasted peppers are an upgrade for any meal. Seriously, I love adding them to my salads, as toppings on my low carb pizza, as a snack when I’m hungry and even on my teff flatbread. I also use the leftover sauce as a salad dressing and it tastes so good.
Although peppers are usually not part of a strict low carb diet, I think that the roasted peppers soaked in olive oil when you eat in moderation are a great option. I like to add them, as part of my low carb Mediterranean diet.
We talked about the health benefits of high-quality extra virgin olive oil and garlic but what about peppers? Peppers are a great source for vitamin A and C, fiber, folic acid, and potassium. All the peppers are a great source for vitamins, however, the red one is the best because it’s been harvested the latest and has most vitamins.
Making the roasted peppers is super easy and quick. You need to cut the peppers coarsely. Then, sprinkle a little bit olive oil and to the oven at 430f (220c) for about 20-25 min. When the outer layer starts to wrinkle you take them off the oven and peel them. In the meantime, you can make the dressing. In a small bowl mix 1 TBSP olive oil, lemon juice from 1/2 lemon, 2 chopped garlic cloves (or minced), salt and pepper, and a little bit ACV optional. Stir everything together and add the peeled peppers into the dressing. It’s ready you can give it a little time for the peppers to soak the flavors.