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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.

QuickBaconGluten FreePeppersWarm Salad

Estimated Nutrition

Per Serving Total
Calories 1152.4 kcals 1152.4 kcals
Carbohydrates 26.8 grams 26.8 grams
Fat 110.2 grams 110.2 grams
Protein 18.5 grams 18.5 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
5
ml
Dijon Mustard
30
ml
Balsamic Vinegar
Dairy
25
g
Butter
30
g
Parmesan
finely grated, to serve
Meat
2
slice
Bacon
streaky, chopped
NutsSeeds
1
sprig
Rosemary
leaves only
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
clove
Garlic
chopped
OilsFats
15
ml
Olive Oil
for drizzling
90
ml
Olive Oil
for vinaigrette
Other
15
ml
Honey
Vegetables
1
piece
Romero Pepper
halved and seeds removed
1
piece
Leek
finely chopped

Steps

  • 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.