Pregnancy Friendly Roasted Bell Pepper Salad with Capers

Roasted bell peppers are one of those ingredients that feel almost luxurious — silky, sweet, and deeply savory all at once — and this salad lets them truly shine. Bell peppers are naturally rich in vitamin C, which helps with iron absorption, making this a genuinely smart choice when you're eating for two. The dressing is a simple, no-fuss whisk of extra-virgin olive oil, apple cider vinegar, and a touch of honey, so there's nothing processed or mysterious going into the bowl. Capers add a briny pop that keeps every bite interesting, while fresh parsley and torn basil bring brightness and a hit of folate-friendly greens. The steaming step after roasting is a small but brilliant trick — it loosens the charred skins effortlessly and keeps all those sweet, concentrated juices locked in with the peppers. Serve it at room temperature as a light lunch, a vibrant side dish, or piled onto crusty bread for something a little more substantial.

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