Nickel Allergy Friendly Mediterranean Roasted Bell Pepper & Olive Side

Total time35 min

Prep time10 min

Cook time25 min

Nickel Allergy Friendly Mediterranean Roasted Bell Pepper & Olive Side

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Ingredients

4 servings

3 medium bell peppers (any color except red, which is higher histamine — yellow or orange preferred), cored and cut into 1-inch strips
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt
2 cloves garlic, thinly sliced
½ cup pitted green olives, halved
1 tbsp apple cider vinegar
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
2 tbsp fresh flat-leaf parsley, roughly chopped
1 tbsp fresh basil leaves, torn (optional)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 425°F (220°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 20–22 minutes, turning once halfway through, until the edges are lightly charred and the strips are tender and beginning to collapse.

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