Roasted Bell Pepper Caprese
I love this roasted bell pepper caprese recipe! It is SO easy, so delicious and filled with so much flavor from the basil and peppers.
Servings: 2
Ingredients
- 2 pounds bell peppers 5-6 assorted small, large peppers
- 8 ounce burrata or mozzarella
- fresh basil leaves
- salt and pepper to taste
For the Calabrian Chili Vinaigrette
- 1 tablespoon calabrian chili
- 1 teaspoon dijon mustard
- 1/4 cup olive oil
- splash of lemon juice optional
- salt and pepper to taste
Instructions
- Roast your bell peppers. Preheat your oven to 400 degrees F. On a baking sheet with parchment paper, add your assorted bell peppers either large bell peppers in slices, or whole roasted small peppers. I personally like to do a mix of both. Season with salt, pepper and olive oil.
- Roast for 40-50 minutes until soft and they have a char. Set aside to cool. Tip: You can also roast your peppers on a grill this same way if you prefer!
- Make your dressing. In the meantime, make your dressing. In a small bowl, mix your calabrian chili, lemon juice and zest, dijon mustard, olive oil, salt and pepper.
- Assemble! On a serving platter, layer on your roasted bell peppers, add your burrata or mozzarella, finish with basil, your dressing, a sprinkle of flakey salt and black pepper.
Nutrition
Calories: 358kcal | Carbohydrates: 27g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 46mg | Potassium: 961mg | Fiber: 10g | Sugar: 19g | Vitamin A: 14204IU | Vitamin C: 581mg | Calcium: 34mg | Iron: 2mg