- 1 pound assorted baby bell peppers
- 2 Tablespoons olive oil
- Kosher salt
- Aleppo Pepper or red pepper flakes
- 1 handful of your favorite chopped herbs; we love mint and basil
- 1/2 lemon
Toss peppers in olive oil, then sprinkle with kosher salt and Aleppo pepper. Grill the peppers on high, turning until blistered and soft, about 8-10 minutes, or until done. Transfer to a bowl, toss in a glug of olive oil, a squeeze of lemon, and scatter with your favorite chopped herbs. Toss, then top with crumbled feta if desired.
To make this Whole30 or Paleo, just eliminate the feta!
Keywords: pepper salad, weeknight salad