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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
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!
3 red bell peppers
3 orange bell peppers
3 yellow bell peppers
juice of 1 lemon (or about 3 tablespoons Heaven & Earth Lemon Juice)
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
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
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