This warm Sauteed Bell Pepper Salad with Carrots and Red Onion is the perfect salad for cooler weather. Bell Peppers are sauteed quickly in a garlicky olive oil for lots of flavor, and retain all their crunch and nutrients. Make this elegant side dish for dinner tonight!
Remove the seeds from the bell peppers. Peel the carrots. Thinly slice the bell pepper, carrots, and red onion.
Heat the olive oil in a large pan over low heat, and add the minced garlic. Saute the garlic for 2-3 minutes, trying not to let the garlic brown. Add the sliced bell peppers, carrots, and onion to the pan and stir fry for about 1 minute, until the veggies are coated in the garlic oil and are warmed up. Season with salt and pepper.Remove from heat and stir in lemon juice. Serve warm, garnishing with fresh parsley leaves.
You can use 1 whole bell pepper, or two bell pepper halves for this recipe, if you want to add more color with two different color bell peppers.