Grilled bell peppers and cherry tomatoes

Posted on May 06, 2015 by Tamara Donofrio | 0 Comments

 2 large orange bell peppers sliced, seeds and stem removed
1 pint of cherry tomatoes
1/4 C of olive oil -  Baker & Olive arbequina is the best
Himalayan sea salt
Preheat grill on high heat
Combine all ingredients in a large bowl and toss
Place on a aluminum foil
Grill 3 minutes and turn veggies
Grill an additional 2-3 minutes.

Loaded with vitamin c, b6 fiber. Translated to increased immunity, cancer fighting, low calorie deliciousness!



Leave a Reply

Comments will be approved before showing up.