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Roasted red Pepper salad with bocconcini cheese https://www.metro.ca/userfiles/image/recipes/null PT15M PT20M PT35M
Wash peppers and pat dry. Brush peppers with 1 tbsp. of extra virgin olive oil. Arrange whole peppers on a baking sheet and bake at 400°F for about 15-20 minutes, or until skins are wrinkled and slightly burned. Remove peppers from oven, place them in a paper bag, and seal it closed. Letting the peppers cool by this method will make it easier to peel them later. Once peppers have cooled, peel, remove all seeds and cut in long, thin strips. Place the bocconcini cheese in a bowl and dress with apple cider vinaigrette, remaining extra virgin olive oil, garlic, mint, salt and pepper. Mix well and serve. SOURCE: Metro Homegrown Tour- Windsor (Nov 2018)
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2 red peppers 7 oz bocconcini cheese 3 1/2 Tbsp. extra virgin olive oil 3 1/2 Tbsp. apple cider vinaigrette 2 cloves garlic sliced thin 10 mint leaves sliced thin salt and pepper to taste

Roasted red Pepper salad with bocconcini cheese

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6
Accompaniments
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

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Ingredients

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  • 2
    red peppers
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    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    $1.69 ea.


    RED, YELLOW OR ORANGE SWEET PEPPERS

    RED, YELLOW OR ORANGE SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF ONTARIO 6.59/kg


  • 7 oz
    bocconcini cheese
  • 3 1/2 Tbsp.
    extra virgin olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 3 1/2 Tbsp.
    apple cider vinaigrette
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    PRIMAL KITCHEN DRESSING

    PRIMAL KITCHEN DRESSING

    $7.49 ea.

    237 ml SELECTED VARIETIES


  • 2
    cloves garlic sliced thin
  • 10
    mint leaves sliced thin

  • salt and pepper to taste
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Preparation

Wash peppers and pat dry. Brush peppers with 1 tbsp. of extra virgin olive oil. Arrange whole peppers on a baking sheet and bake at 400°F for about 15-20 minutes, or until skins are wrinkled and slightly burned. Remove peppers from oven, place them in a paper bag, and seal it closed. Letting the peppers cool by this method will make it easier to peel them later.

Once peppers have cooled, peel, remove all seeds and cut in long, thin strips. Place the bocconcini cheese in a bowl and dress with apple cider vinaigrette, remaining extra virgin olive oil, garlic, mint, salt and pepper.

Mix well and serve. SOURCE: Metro Homegrown Tour- Windsor (Nov 2018)

Source : Metro

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