6 Servings
30 Minutes
Allergens
Warning: addictive salad alert! This pepper salad is a staple in our home. It’s so colorful and packed with vitamins, and so healthy you’ll keep going back for more!
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cut each pepper in half and lay on a baking sheet. Spray the peppers generously with cooking spray. Roast for about one hour, until you can insert a fork easily into a pepper.
Place all peppers into a bowl and cover so the juices are released. Let sit for 10–15 minutes. Peel the skin off the peppers and slice into strips.
In a bowl, combine the pepper strips, the juice that was released in the bowl, lemon juice, salt, pepper, and minced garlic. Mix and enjoy!
Lasts in the fridge beautifully for up to a week.
Styling and Photography by Sina Mizrahi
