Quick Pepper Salad

Ingredients

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

Instructions

1. 1.

   Peel and finely chop the garlic. Wash, halve, de-seed, and cut the bell peppers into pieces. In a pan over medium heat, sauté 1 tbsp hot oil with the garlic for 1-2 minutes. Wash, quarter, and seed the tomatoes. Add them to the peppers and cook for 2-4 minutes. Remove from heat.

2. 2.

   Whisk the remaining oil with lemon juice, zest, salt, and pepper; pour over the vegetables, mix gently, and let cool slightly.

3. 3.

   Wash, dry, and finely chop the parsley. Garnish the quick pepper salad with parsley and serve alongside fresh ciabatta.