Diet Clinic Healthy Recipes

The Diet Clinic's Recipe of the Month

January 2022



  • 4 tablespoons olive oil
  • Grated rind of one lemon
  • 4 tablespoons of lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh rosemary or 1 tablespoon dried
  • 2 garlic cloves, crushed
  • 2 red peppers, deseeded and halved
  • 2 yellow peppers, deseeded and halved
  • 2 tablespoons pine kernels
  • Salt and pepper to taste


Mix the olive oil, lemon rind, lemon juice, balsamic vinegar, rosemary, and garlic together. Season with salt and pepper.

Place the red and yellow peppers, skin side up, on a rack of a grill pan. Line the pan with foil. Brush the olive oil mixture over the peppers. Grill the peppers for 3-4 minutes or until the skin begins to char. Basting with the olive oil mixture frequently. Remove from the heat. Cover with foil to trap

the steam and leave for 5 minutes.

Scatter the pine kernels onto the grill rack and toast them lightly for 2-3 minutes. Don’t over toast, they burn quickly.

Peel the peppers, slice into strips and place in a serving dish. Sprinkle with the pine kernels and drizzle with the remaining olive oil mixture. Serve.

Serves 4
Calories: 201
Protein: 2g
Sugars: 6g
Carbohydrates: 6g

Tip: Don’t use green peppers because are not sweet enough for this dish.