Roasted red pepper salad

This salad is so simple but still bold on flavor.  Plus- red peppers are packed with vitamin C, which supports your immune system, helps your skin glow, and keeps inflammation down.

It’s great in a sandwich, over labneh, with roasted meats- or simply by itself!

INGREDIENTS:
4 red bell peppers or a 16 oz jar of roasted red peppers
2 cloves garlic, minced
1/4 lemon, thinly sliced in half moons(plus more lemons for juice)
2 small jalapeño, minced (seeds removed for less heat)
1/4 a cup olive oil
Juice of a 1/2 lemon
salt and pepper to taste

DIRECTIONS:
Broil in the oven or char red peppers over an open flame until blackened and blistered. (You can also used jarred roasted red peppers!) Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds, and slice into strips.

Toss peppers with 2 cloves minced garlic, lemon slices, and 2 minced jalapeños.

Dress with 1/4 cup olive oil, juice of 1/2 a lemon juice, salt and pepper. 

Toss gently and enjoy!