Mediterranean Pepper Vegetable

Ingredients

• 1 Red Onion
• 0.5 lemon
• 1 tbsp mild liquid honey
• 2 tbsp olive oil
• Salt
• Pepper
• 4 bell pepper halves (2 orange, 2 red)
• 30 g arugula (about one handful)

Instructions

1. 1.

   Peel and finely dice the onion. Cut the lemon in half, juice it, and measure out 2 tbsp of the juice. Whisk together the diced onion, honey, olive oil, salt, and pepper to make a sauce.

2. 2.

   Wash the bell peppers, quarter them, remove seeds, and place them skin‑side up on a baking sheet.

3. 3.

   Roast under a preheated grill until the skins blacken and blister. Remove, cover with a damp cloth, and steam for 10 minutes. Then peel off the skins and mix the pepper quarters with the sauce. Season with salt and pepper and let rest for 30 minutes.

4. 4.

   Meanwhile wash the arugula, dry it by shaking, remove thick stems, and cut into bite‑sized pieces if desired. Just before serving, stir the arugula into the peppers and plate the dish.