Eosinophilic Esophagitis Friendly Mediterranean Roasted Bell Pepper & Olive Side
Total time35 min
Prep time10 min
Cook time25 min
4.9(23)
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Learn more āIngredients
4 servings
- 3 medium bell peppers (any color except red, which is higher histamine ā yellow or orange preferred), cored and cut into 1-inch strips
- 3 tbsp olive oil, divided
- Ā½ tsp salt
- 2 cloves garlic, thinly sliced
- Ā½ cup pitted green olives, halved
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Arrange the bell pepper strips in a single layer on a large baking sheet, drizzle with 2 tbsp of the olive oil, and sprinkle with the salt. Toss to coat, then spread back into a single layer.
- 2
Roast the peppers for 20ā22 minutes, turning once halfway through, until the edges are lightly charred and the strips are tender and beginning to collapse.
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