Fructose Free Roasted Bell Pepper Salad with Capers

Total time50 min

Prep time15 min

Cook time25 min

5.0

(30)

Fructose Free Roasted Bell Pepper Salad with Capers

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Ingredients

4 servings

4 large bell peppers (red, yellow, or orange), halved and seeded
3 tbsp extra-virgin olive oil, divided
¼ tsp salt
2 tbsp capers, drained and rinsed
1 tbsp apple cider vinegar
1 tsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ cup fresh flat-leaf parsley, roughly chopped
2 tbsp fresh basil leaves, torn

Instructions

1
Preheat the oven to 450°F (230°C). Arrange the bell pepper halves cut-side down on a baking sheet and brush with 1 tbsp of the olive oil.
2
Roast for 20–25 minutes, until the skins are deeply charred and blistered in spots and the flesh is completely tender when pressed.

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