Ingredients
- 3 red bell peppers
- 1 fennel bulb, chopped
- 1 small onion, chopped
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Preheat oven to 425°F.
- Cut peppers into 1/2-inch strips and place on a baking sheet.
- Combine fennel, onion, olive oil, lemon juice, salt, and pepper in a large bowl. Mix until combined.
- Add peppers to the bowl and mix until combined.
- Spread mixture onto baking sheet and roast in the oven for 15 minutes, or until peppers are tender.
- Remove from oven and serve immediately.
Interesting Facts
- Bell peppers are a great source of vitamin C and fennel is a good source of dietary fiber.
- Fennel bulb is often used in Italian cooking.
- This salad can be served warm or cold.