Side dish

Roasted bell pepper salad with capers and basil

Name: Roasted bell pepper salad with capers and basil
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 7 oz Bell peppers; 1½ tbsp Olive oil; ¼ oz Capers; 2 tsp Apple cider vinegar; Garlic cloves, one, thinly sliced; Basil, a handful of leaves; Sea salt, to taste

Roasted until the skins blacken, peppers turn silky and sweet, and the capers and vinegar keep that sweetness from getting cloying. It is better made an hour ahead.

4gnet carbs

9gfat

1gprotein

100kcal

Per serving40 minServes 2

Cook it with Keto Tracker AI

See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.

Download on theApp Store Get it onGoogle Play

Ingredients

For the whole dish · serves 2

Bell peppers7 oz
Olive oil1½ tbsp
Capers¼ oz
Apple cider vinegar2 tsp
Garlic clovesone, thinly sliced
Basila handful of leaves
Sea saltto taste

Method

4 steps · 40 minutes

Heat the oven to 450F. Roast the whole peppers on a sheet pan for 25 minutes, turning once, until the skins are blackened and collapsing.
Put them in a bowl, cover with a plate, and leave them to steam for 10 minutes. That is what lets the skins slip off.
Peel off the skins, pull out the stems and seeds, and tear the flesh into strips. Do not rinse them: the juice is the best part.
Toss the strips and their juices with the oil, vinegar, garlic, capers and a pinch of salt, and tear the basil over just before serving.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.