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Vegan Oven-Roasted & Marinated Bell Pepper Lettuce Wraps
Get wrapped up in a new type of crunch with these vegan oven-roasted bell pepper lettuce wraps! Marinated and oven-roasted, these bell peppers are full of smoky flavor and are rich in Vitamin C!
Vegan, Grain-Free, Paleo, Gluten-Free, Keto
Ingredients:
3 Bell Peppers of Different Colours
¼ Cup of Black Olives
½ Tsp Maldon Sea Salt Flakes
2 ½ Tbsp Olive Oil
½ Tsp Pepper
2 Cloves of Garlic
1 Tbsp Balsamic Vinegar
1 Tbsp Tahini (Optional)
Butter lettuce leaves for serving
Directions:
The night before:
1. Preheat the oven to 350F. Chop the bell peppers into 1-inch strips. Place the strips on a baking tray. Sprinkle with the Maldon Sea Salt Flakes and 1 tbsp of the olive oil. Mix with your hands. Let it rest for 5 minutes.
2. Place the tray in the middle rack of your oven. Roast for 50 minutes flipping halfway. Cook until wrinkly and slightly burnt. Once cooked, remove from the oven and allow it to cool.
3. While it cools, mince the cloves of garlic. In a jar combine the remaining olive oil, balsamic vinegar and garlic. Mix well.
4. Once completely cooled, place the bell pepper strips in the jar. Leave overnight.
To make the wraps:
1. Chop the olives into bite-sized pieces.
2. Fill 3 Romaine Hearts with the bell pepper strips and the olives. If you'd like, add tahini or hummus. Roll the butter lettuce leaves from one end to the other forming a wrap.
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