Pepper and basil pots

Indulge in the vibrant flavors of this refreshing salad featuring zesty pepper and aromatic basil. A harmonious blend of fresh ingredients awaits!

Ingredients:

• 1 teaspoon olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, crushed
• 2 red bell peppers, peeled, seeded, and sliced into strips
• 1 orange bell pepper, peeled, seeded, and sliced into strips
• 4 tomatoes, thinly sliced
• 2 tablespoon shredded fresh basil
• pepper, to taste
• salad greens, to serve

Instructions:

1. Lightly coat 4 ramekin dishes with the oil. Combine the shallots and garlic in a bowl and season with pepper to your liking.
2. Alternate layers of red and orange bell peppers with tomatoes in the prepared ramekin dishes, sprinkling each layer with the shallot mixture and torn basil leaves. Once all the layers are done, cover with plastic wrap or parchment paper. Place small weights on top and refrigerate for a minimum of six hours, or ideally overnight.
3. When you're ready to serve, take off the weights and gently loosen the edges with a knife. Flip the ramekins onto serving plates and accompany with a side of mixed salad leaves.

Summary:

• Calories: 323 kcal
• Fat: 7 g
• Protein: 12 g
• Carbs: 65 g
• Potassium: 2393 mg
• Magnesium: 132 mg