Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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A beautifully-colored, warm vegetable salad of sauteed peppers and onion with oil-cured olives and Meyer lemon.

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.

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  • Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.

  • Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.

Cook's Note:

You can use two orange bell peppers instead of one orange and one yellow.

Nutrition Facts

262 calories; protein 1.5g; carbohydrates 13.2g; fat 24.3g; sodium 657.3mg. Full Nutrition
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