Salads

Roasted Peppers in Parsley & Dill Vinaigrette 🌶🌿 I roasted 6 large colorful peppers at 425 for 30 min to the point where their skin browned and blistered. Removed from the oven and placed them in a dish with a lid so they sweat 😅 When they cool down, cut to wedges and clean the seed and stems. Place them in a glass dish with a lid and add on top: chopped parsley and dill, 3-4 tbs olive oil, 1/4 cup red vinegar, salt and pepper, 4-5 garlic cloves chopped. Check out a a few reels back and you can find a video with full instructions except there I blistered mini pepper on a cast iron skillet on the stove. Either way, you get the same delicious result! Use in a sandwich, wrap, or on a platter on top of a bed of tahini sauce, just like I did here 🌶🌿 The longer it sits in the fridge soaking in the vinaigrette, the better it gets 🌶🌿 . . . #roastedpepper #easyrecipe #flavourful #middleeasternfood #tahini #vegan #prettyfood #plantbased #healthyfood #yummyfood #recipedeveloper #foodislive #foodismedicine #homemadefood 🌶🌿