Lemon & Vegan Parmesan Peppers
Lemon and Parmesan are one of those magic combinations that trigger a special chemical reaction in the taste buds. This is particularly true with roasted bell peppers.
This recipe is super-easy to prepare and it will surprise you for how good it tastes. There are many Vegan Parmesan kinds of cheese on the market and they all have a very similar taste to the real thing. The one I used here is made of tofu and comes already grated.
- 2 yellow bell peppers
- 1 red bell pepper
- 2 garlic cloves
- 1 tablespoon vegan Parmesan cheese
- 1 teaspoon thyme leaves
- Juice of ½ lemon
- Pinch of salt
- Pinch of black pepper
- Olive oil
Rinse, deseed and quarter the bell peppers. Remove all the white parts and transfer into an oiled baking tray. Peel and thinly slice the garlic cloves and place the slices on each quarter of the pepper. Season with salt, pepper, and thyme leaves. Drizzle with olive oil and put in the oven to roast for 25 minutes at 350 degrees.
When the peppers are soft, take out of the oven. Sprinkle with the vegan parmesan cheese and put back into the oven to broil for 1-2 minutes, until the peppers start to brown. Take off the oven and drizzle with lemon juice.
Transfer to the serving plates and eat warm or cold.