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Roasted Romero pepper with hot leek and bacon vinaigrette and parmesan

This Roasted Romero pepper with hot leek and bacon vinaigrette and parmesan recipe uses Olive Oil, Honey, and Balsamic Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 6 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   For the roasted Romero pepper, place the pepper halves onto a baking sheet, drizzle them with the olive oil, and sprinkle them with the rosemary leaves.

2. 2

   Season to taste with salt and freshly ground black pepper, and roast in the oven for 15 minutes, or until the peppers have coloured and softened.

3. 3

   For the hot leek vinaigrette, melt the butter in a frying pan over a medium heat, add the leek, salt and freshly ground black pepper and fry for 3-4 minutes, or until softened.

4. 4

   Add the chopped bacon and fry until golden-brown. Remove from the heat and set aside.

5. 5

   In a small bowl, mix the olive oil, honey, mustard, garlic, and balsamic vinegar until well combined.

6. 6

   Season, to taste, with salt and freshly ground black pepper, then pour the mixture over the leeks and bacon.

7. 7

   To serve, place the roasted pepper halves onto a serving plate, and pour the hot leek and bacon vinaigrette over them.

8. 8

   Garnish with the grated parmesan.