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🍽️ Grilled Peppers with Arugula and Honey-Lemon Dressing

72 kcal · 30 min · 4 servings

Ingredients

• 1 red onion
• 0.5 lemon
• 1 tbsp liquid mild honey
• 2 tbsp olive oil
• salt
• pepper
• 4 bell peppers (2 orange, 2 red)
• 30 g arugula (1 handful)

Instructions

1. 1. Peel the onion and cut it into very small cubes.
2. 2. Cut the lemon in half and squeeze out the juice.
3. 3. Measure out two tablespoons of lemon juice.
4. 4. Mix the onion cubes, lemon juice, honey, olive oil, salt, and pepper in a bowl to create a sauce.
5. 5. Thoroughly wash the bell peppers.
6. 6. Cut the bell peppers into quarters.
7. 7. Remove the seeds and white pith from the pepper quarters.
8. 8. Place the pepper quarters skin-side up on a baking sheet.
9. 9. Preheat your oven's grill function.
10. 10. Roast the peppers under the grill until the skin turns black and blisters.
11. 11. Remove the peppers from the oven.
12. 12. Cover the hot pepper quarters with a damp cloth.
13. 13. Let the peppers steam for ten minutes.
14. 14. Peel the skin off the pepper quarters.
15. 15. Mix the peeled pepper quarters with the prepared sauce.
16. 16. Season the vegetables to taste with salt and pepper.
17. 17. Let the marinated vegetables rest for thirty minutes.
18. 18. Wash the arugula thoroughly.
19. 19. Dry the arugula in a salad spinner.
20. 20. Remove the thick stems from the arugula.
21. 21. Cut the arugula into bite-sized pieces if necessary.
22. 22. Set aside the arugula shortly before serving.
23. 23. Toss the arugula into the pepper quarters just before plating.
24. 24. Plate the vegetables.

Nutrition per serving

• kcal: 72
• Protein: 1 g · Fett/Fat: 4 g · Carbs: 7 g