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🍽️ Quick Pepper and Tomato Mix

182 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 8 bell peppers (red and yellow)
• 4 tbsp olive oil (40 ml each)
• 3 tomatoes
• 0.5 untreated lemon (juice and zest)
• 1 tbsp fresh chopped parsley

Instructions

1. 1. Peel the garlic clove and chop it very finely.
2. 2. Wash the bell peppers thoroughly.
3. 3. Cut the bell peppers in half.
4. 4. Remove the seeds and white pith from the bell peppers.
5. 5. Cut the bell peppers into bite-sized pieces.
6. 6. Heat a frying pan over medium heat.
7. 7. Add one tablespoon of hot oil to the pan.
8. 8. Add the pepper pieces and the chopped garlic to the pan.
9. 9. Sauté the vegetables for one to two minutes.
10. 10. Wash the tomatoes.
11. 11. Cut the tomatoes into quarters.
12. 12. Remove the seeds from the tomato quarters.
13. 13. Add the prepared tomatoes to the peppers in the pan.
14. 14. Fry the mixture for two to four minutes.
15. 15. Remove the pan from the heat.
16. 16. Whisk the remaining oil with the lemon juice.
17. 17. Add the lemon zest to the oil-lemon mixture.
18. 18. Season the sauce with salt and pepper.
19. 19. Pour the sauce over the warm vegetables.
20. 20. Mix everything well together.
21. 21. Let the salad cool down to room temperature.
22. 22. Wash the parsley.
23. 23. Shake the parsley dry.
24. 24. Pluck the parsley leaves from the stems.
25. 25. Finely chop the parsley leaves.
26. 26. Spread the parsley over the cooled salad.
27. 27. Serve the salad with fresh ciabatta bread.

Nutrition per serving

• kcal: 182
• Protein: 5 g · Fett/Fat: 11 g · Carbs: 14 g