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Roasted Pepper Caprese

I love this Roasted Pepper Caprese dish!  It is SO easy, so delicious, and packed with flavor.  Pair it with a Calabrian Pesto Vinaigrette to take this salad or side dish up a notch!
Roasted Pepper Caprese

Roasted Pepper Caprese

  • 2 pounds bell peppers 5-6 assorted small, large peppers
  • 8 oz burrata or mozzarella
  • fresh basil leaves
  • salt and pepper to taste
  • Redstone EVOO Extra Virgin Olive Oil
For the Calabrian Pesto Vinaigrette
  • 1 tablespoon Calabrian chilies diced or any jarred peppers you prefer
  • 1 teaspoon dijon mustard
  • 1/4 cup Redstone Calabrian Spicy Pesto Olive Oil (it is mild in spice)
  • splash of lemon juice and a small amount of lemon peel zest
  • salt and pepper to taste
  1. Roast your bell peppers. Preheat your oven to 400 degrees F. On a baking sheet with parchment paper, add your assorted bell peppers, either large bell peppers in slices or whole roasted small peppers. I like to mix both—season with salt, pepper, and olive oil.
  2. Roast for 40-50 minutes until soft and they have a char. Set aside to cool. Tip: You can also roast your peppers on a grill this same way if you prefer!
  3. In the meantime, make your dressing. In a small bowl, mix your Calabrian chilis, lemon juice, zest, dijon mustard, pesto olive oil, salt, and pepper.
  4. Assemble! On a serving platter, layer on your roasted bell peppers, add your burrata or mozzarella and finish with basil, your dressing, a sprinkle of flakey salt, and black pepper.

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