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This salad with crunchy bell peppers and roasted mushrooms is a healthy and tasty crowd-pleaser. Roasted Bell Peppers and Mushroom Salad is easy to prepare and will be loved by family and friends. It’s also high in fibre, minerals, and vitamins and an excellent addition to a healthier lifestyle.
6 BELL PEPPERS (3 YELLOW & 3 RED)
500 GMS MUSHROOS
1 TSP ROSEMARY OR MIXED MEDITERRANEAN HERBS
½ TSP THYME POWDER
1 ½ TSP LEMON JUICE
SALT TO TASTE
⦁ Place the mushrooms on a tray and bake in the oven for about 10 mins. Turn them once so they brown evenly.
⦁ Remove from the oven when the mushrooms are light brown in color.
⦁ Remove the stalks and dice the mushrooms into cubes.
⦁ Then hold the peppers with a fork, one by one over an open flame and roast till the exterior is blackened.
⦁ Cool the peppers in water and remove the blackened skin, stem, and seeds.
⦁ Cut the bell peppers into cubes.
⦁ Now toss the mushrooms and bell peppers in a salad bowl with the lemon juice, herbs, and salt.
Your super easy and delicious Roasted Bell Peppers and Mushroom Salad is now ready. Serve it immediately and enjoy the tangy flavor and crunchy texture.
Yes, the salad will stay fine in the fridge but do serve within a day or two for optimal taste.
You can get as creative as you like. Add fresh parsley and cucumbers or even baby corn for some variation.
Either way, this Roasted Bell Peppers and Mushroom Salad is a winner. It can be a great option if you want a light meal. Or serve this as an appetizer with grilled chicken, fish, or pasta.
