Continuing my Farmer's Market inspiration, the second segment. Today I brings you a color riot on a platter. My Roasted Bell Pepper Salad. And its so simple to make. Does not even require a dressing. I added some zucchini to the salad, but you can omit that or add any other veggies that you might fancy. The salad does not even require a proper dressing. A drizzle of some fragrant red wine vinegar or a squirt of some lemon juice and we are good to go.
Chop the bell peppers into small dices. I used red, yellow orange and green peppers. I would suggest you use all the colors available, since this salad is more about visual appeal. I chopped it in dice, but felt strips would have looked better. Chop the zuccini into half-moons and slice the onions in to thick slices.
Preheat the oven at 450 F. Toss the veggies with some olive oil, salt and pepper and put in the oven for 15 minutes. Take out, toss again to evenly distribute and put it back into the oven for another 10 minutes.
Put all the roasted veggies in a big bowl and toss with a little drizzle of red wine vinegar and finish off with some parsley. You can add some nuts for that extra crunch.
This tender, moist and sweet salad is an excellent side dish to any spicy meal. It can also be treated as a subzi for rotis too. Now that's some versatility!
Diabetic Platter: The health benefits of bell peppers start with vitamins A & C, which are responsible for the antioxidant fighting beta-carotene that gives peppers their awesome hues. By fighting these antioxidants, bell peppers can reduce swelling in the arteries that lead to heart disease, diabetes and cholesterol build up.The folate and vitamin B6 contained in bell peppers also help fight against heart disease, while the fiber in bell peppers help reduce high cholesterol and stave off strokes and heart attacks. This is important especially for those of us looking for fat burning foods, as excess fat contributes to these diseases. Source here.