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Category Archives: Side Dish

Herbed Pepper with Lemon

Written and Posted by: Margie Babon


Red bell peppers are high in Vitamin C and contains phytochemicals and carotenoids particularly beta-carotene which is a great antioxidant and has anti-inflammatory benefits. And lemons are also high in Vitamin C and potassium than apple and grapes that is good for the heart.

Chopped fresh basil mixed with chopped garlic, thyme, marjoram, rosemary, and oregano either fresh or dry herbs mix together is the most practical way to save money than buying Italian herbs in a pack. Herbed Peppers with Lemons can be served as side dish or appetizer. You can also serve this in mushroom sauce.


1 medium size zucchini, slice thinly

1 medium size eggplant, slice thinly

5-6 medium size red or green bell pepper, chopped into 4

2 lemons, slice thinly

1 sweet onion, slice thinly

6 cloves garlic, minced

½ tsp. thyme, chopped

1 tsp. rosemary, chopped

½ tsp. marjoram, chopped

½ tsp. oregano, chopped

handful fresh basil, chopped

sea salt

white pepper, crushed

4 tbsp. extra virgin olive oil


for the sauce:

1 tbsp. olive oil

2 cloves, chopped

2 tbsp. dark soy sauce

1 tbsp. unbleached flour, dissolve in warm water

sea salt

1 cup vegetable broth or water

chopped herbs

sea salt

2 tbsp. freshly squeezed lemon juice


  1. Arrange all the vegetables including lemon in a large foil. Make sure top is also covered.You can also do this in an open grill method.
  2. Add minced garlic and all the chopped herbs of thyme, rosemary, oregano, and basil.
  3. Drizzle with extra virgin olive oil.
  4. Add sea salt and crushed white pepper to season
  5. Over medium heat, roast mixed veggies for 10-15 minutes, turn to cook other side.
  6. While waiting for the veggies to roast, prepare the sauce.
  7. Over medium heat, warm olive oil in a small sauce pan.
  8. Saute chopped garlic until light brown then add water or vegetable broth
  9. Add dark soy sauce and simmer for 5-7minutes
  10. Add dissolved unbleached flour to thicken the sauce
  11. Season with sea salt and pepper
  12. Pour dark sauce to serve


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