Vegetables with Roasted Almonds

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Vegetables with Roasted Almonds

 

1 small red bell pepper

1 small orange or yellow bell pepper

1 head bok choy

1/4 cup sliced almonds

3 teaspoons olive oil, divided

1 teaspoon minced garlic

1 teaspoon lemon juice

 

Trim bell peppers, remove seeds and slice thinly.

Trim both ends of bok choy, slice thinly and wash to remove grit. Drain in a

colander.

Heat oven to 350 degrees. Place almonds on a baking sheet and roast for 10

minutes, tossing once or twice.

Heat 2 teaspoons olive oil in a large pan. Add pepper and sauté on medium-high

heat for 3 minutes. Stir in garlic and continue to sauté for 3 more minutes.

Remove and set aside in a medium-size bowl.

Heat remaining 1 teaspoon olive oil in pan. Add bok choy and sauté for a minute.

Add lemon juice and cover pan, letting bok choy wilt.

Return peppers to pan, add roasted almonds and stir gently before serving.

Yields 6 servings

 

 

 

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