Ingredients

• 2 peppers, red or yellow
• 2 small bunches of baby carrots
• 2 cucumbers
• 1/2 bunch of fresh basil
• 2 lemons
• 4 tbsp extra-virgin olive oil
• grated Parmesan cheese
• salt to taste

Instructions

1. Wash all vegetables and herbs under cold water.
2. Peel and toss baby carrots in extra-virgin olive oil and season with salt; roast in oven at 350 degrees for 8 - 10 minutes until tender and then cool.
3. Roast peppers directly on oven burner over high heat until black; peel skin under cold water and remove seeds.
4. Slice all vegetables thinly. Slice the cucumbers paper thin with skin. Remove stems and roughly chop the basil.
5. Toss all cold or cool ingredients together and dress with extra-virgin olive oill and juice of lemons.
6. Add grated Parmesan cheese and season to taste.