Healthful roasted mushroom and capsicum salad

Capsicum, or bell peppers, are known to be very rich in vitamins. Though some people are questioning the nutritional value of mushrooms, they are actually very rich in antioxidants, like selenium, vitamin C, choline and vitamin B complex. They also contain some amount of vitamin D, which is quite unique for food products. So if you would like to give your health a nice, multivitamin, antioxidative boost try this beautiful, colourful salad for you next lunch or light dinner.


  • 3 medium size capicum (yellow, red, green)
  • 2 cups mushrooms
  • 1 teaspoon dried rosemary or mixed herbs
  • ½ teaspoon dried thyme
  • 1 ½ tablespoon lemon juice (from one lemon)
  • salt and pepper to taste


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Preheat the oven to 200 degrees Celsius.

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Place the mushrooms on a baking tray, covered with baking sheet or aluminium foil. Bake them for around 10-12 minutes, flipping them half through the way. They should gain a nice, golden colour.

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Once baked, take the mushrooms out of the oven and set aside to cool down.

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Pierce each capsicum with a fork and roast it over an open flame, until it softens and starts getting black on every side.

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Now place the capsicums in cold water, let them cool and remove the seeds, discard the black skin and cut into small chunks.

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Once the mushrooms are cooled down, discard the stems and cut the mushrooms into chunks of the same size as capsicum.

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In a large bowl combine the chunks of capsicum and mushrooms, add the rest of the ingredients and toss very well.

This salad is best served fresh, you can garnish it with some fresh herbs like parsley or coriander. Enjoy your antioxidative  meal!