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🥗 Grilled Pepper and Peach Salad

155 kcal · 30 min · 4 servings

Ingredients

• bell peppers (5 yellow and red each)
• 6 peaches
• 4 tbsp olive oil
• 4 tbsp lemon juice
• salt
• pepper (from the mill)
• 2 tbsp parsley
• oil (for the baking sheet)

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Remove the stem and the inside of the peppers.
3. 3. Cut the peppers in half.
4. 4. Remove the white core tissue from the halves.
5. 5. Cut the halves into quarters.
6. 6. Place the pepper quarters on a baking sheet with the curved side facing up.
7. 7. Preheat the oven to 250 degrees.
8. 8. Roast the peppers in the oven until the skin blisters and turns black.
9. 9. Remove the peppers from the oven.
10. 10. Cover the peppers with a damp kitchen towel.
11. 11. Let the peppers rest briefly.
12. 12. Peel the skin off the peppers.
13. 13. Cut the peppers into strips.
14. 14. Store the pepper strips covered in the cold.
15. 15. Briefly pour boiling water over the peaches.
16. 16. Immediately shock the peaches in cold water.
17. 17. Peel the peaches.
18. 18. Halve the peaches.
19. 19. Remove the pit from the peach halves.
20. 20. Cut the flesh into thin wedges.
21. 21. Whisk the olive oil with the lemon juice.
22. 22. Season the oil-lemon mixture with salt and pepper.
23. 23. Pour the dressing over the pepper strips and peach wedges.
24. 24. Cover the bowl.
25. 25. Refrigerate the bowl overnight.
26. 26. Sprinkle the salad with fresh parsley.
27. 27. Serve the salad.

Nutrition per serving

• kcal: 155
• Protein: 2 g · Fett/Fat: 11 g · Carbs: 14 g