Try this Roasted Bell Pepper Mini Salad to change up your veggie intake. Packed with flavor, this mini salad will become your new favorite. You can add other vegetables as well, such as, zucchini, squash, asparagus, etc. but even just the Bell Peppers alone taste delicious!
3 small bell peppers
1 TBSP lemon juice
2 TBSP Extra Virgin Olive Oil
2 garlic cloves
Ground black pepper (pinch)
6 Black Olives
½ TBSP Capers
1 TBSP Marjoram
Place the whole bell peppers on a rack and broil for 10 minutes.
Place the roasted peppers in a bowl and cover the top with a clean towel – let stand for about 15 minutes.
After 15 minutes, in a small bowl, gently squeeze out the juice from each pepper.
Add lemon juice, oil, garlic, salt & pepper and mix everything together to make the dressing. Let sit.
Peel off the skin of each bell pepper and cut them into thin strips.
Drizzle the dressing over the peppers, add the olives and capers (if you desire) and the Marjoram.
Gently stir and enjoy!
Note: This Roasted Bell Pepper Mini Salad is prepared as an individual serving for most weight loss surgery patients. You can always adjust the recipe to serve more people.