Roasted Romero Pepper with Hot Leek and Bacon Vinaigrette and Parmesan

Roasted Romero peppers served with a warm sautéed leek and bacon dressing, mustard-honey vinaigrette, and fresh parmesan garnish.

Quick Bacon Gluten Free Peppers Warm Salad

Estimated Nutrition

Calories

1152.4

kcal / serving

1152.4 kcal total

Carbs

26.8g

per serving

26.8 g total

Fat

110.2g

per serving

110.2 g total

Protein

18.5g

per serving

18.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dairy

finely grated, to serve

Meat

slice

Bacon

streaky, chopped

NutsSeeds

sprig

Rosemary

leaves only

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

chopped

OilsFats

Olive Oil

for drizzling

Olive Oil

for vinaigrette

Other

Honey

Vegetables

piece

Romero Pepper

halved and seeds removed

piece

Leek

finely chopped

Method

Preheat the oven to 180°C.

Place pepper halves on a baking sheet, drizzle with olive oil, sprinkle with rosemary, season, and roast for 15 minutes.

Melt butter in a frying pan over medium heat and sauté the leek for 4 minutes until soft.

Add bacon to the pan and fry until golden-brown.

Whisk olive oil, honey, mustard, garlic, and vinegar in a bowl, season, and pour over the leeks and bacon.

Serve peppers on a plate topped with the vinaigrette and grated parmesan.