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Bell Pepper Salad
Ingredients
- 1 x Onion
- 2 x Red bell peppers
- 2 x Yellow bell peppers
- 3 Tbsp. Extra virgin olive oil
- 2 lrg Zucchini, sliced
- 2 x Cloves garlic
- 1 Tbsp. Balsamic vinegar
- 1 3/4 ounce Anchovy fillets, minced
- 1/4 c. Black olives, pitted, halved
- 1 Tbsp. Minced fresh basil Salt and pepper
Directions
- Cut the onion into wedges. Core and deseed the bell peppers and cut into thick slices. Heat the oil in a large heavy-based skillet. Add in the onion, bell peppers, zucchini and garlic and fry gently for 20 min, stirring occasionally. Add in the vinegar, anchovies, olives, and seasoning to taste, mix thoroughly and leave to cold. Spoon on to individual plates and sprinkle with the basil.
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