Roasted Red Peppers and Cherry Tomatoes With Ricotta - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Skye Gyngell
This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Ingredients
- 4 red bell peppers, halved, seeds and ribs removed
- 6 oil-packed anchovy fillets, finely chopped
- 4 garlic cloves, thinly sliced
- 1 cup basil leaves, divided
- Kosher salt, freshly ground pepper
- 2 tablespoons plus 1/3 cup olive oil
- 1 pint cherry tomatoes, halved
- 1/3 cup fresh ricotta
- 1/4 cup pitted small black and/or green olives
- Flaky sea salt
Instructions
- Preheat oven to 375 °F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35 –45 minutes. Let cool.
- Meanwhile, blend remaining 3/4 cup basil and remaining 1/3 cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.
- Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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