Nickel Allergy Friendly Roasted Bell Pepper Salad with Capers

Total time50 min

Prep time15 min

Cook time25 min

Nickel Allergy Friendly 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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
¼ tsp salt
2 tbsp capers, drained and rinsed
1 tbsp apple cider vinegar
1 tsp honey
¼ cup fresh flat-leaf parsley, roughly chopped
2 tbsp fresh basil leaves, torn
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 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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