Roasted peppers with artichokes
Bell pepper brings vitamin C and a juicy fresh character, while artichoke and a little parmesan add more depth of flavor. A small amount of fat makes the dish more satisfying without a heavy side. This vegetable appetizer works well both with grilled food and with a lighter keto dinner.
Place the bell pepper (450 g) directly on the hot grill grate and cook for about 10 minutes, turning it until the skin is blistered and charred on all sides.
Transfer the hot pepper to a bowl, cover it, and leave it for 10 minutes, then peel off the skin, remove the seeds, and arrange the flesh on a plate. Season the bell pepper (450 g) with salt to taste.
Scatter the artichoke (30 g) over the top, add the pesto (5 g), drizzle with the artichoke oil (15 g), and finish with finely grated parmesan (5 g). Serve the appetizer warm or slightly cooled.
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