Baked Capsicum Salad

Salads are healthier options to add to your diet anytime in a day. It will be boring to have same green salad or salads with sprouts (Kosambri) more often. Here is a recipe to bring a twist. Not to mention, both the main ingredients used here (Capsicum & Onions) are low carbohydrate veggies and a good bet for diabetics.

Preparation time: 50 minutes (includes baking time)
Serves: 2
Capsicum (red / green) – 2-3 (large)
Onions – 1
Coconut Oil – 2 tsp
Lemon juice – 2 tsp
Basil/ Holy basil/ Tulsi (crushed) – 1 tsp
Pudina/ Mint leaves (crushed) – 1 tsp (optional)
Pepper powder - ¼ tsp
Salt – to taste
Garlic - 5-6 cloves

Wash capsicum, cut into 3-4 pieces. Peel off and slit onions lengthwise. Preheat oven to 180 deg Celsius. Spread capsicum pieces, skin facing up in a wide baking tray. Add in garlic cloves as well. Spread/ brush 1 tsp oil on top of them. Bake this for 30 – 40 minutes or until charred as shown in below image. Place sliced onions in the same baking tray after 10 minutes of baking capsicum.

When done, allow it to cool for 5-10 minutes. Remove the skin of capsicum and discard. Cut them roughly into large pieces. Place these capsicum and onions in a serving bowl. Shred crushed herbs (basil & mint). Sprinkle salt and pepper. Add lemon juice and 1 tsp oil and mix well. Serve.