#1524 FRI, SEP 19, 2025

Roasted Bell Peppers

Name: Roasted Bell Peppers
Yield: 1 serving
Ingredients: - 1/2 each red and yellow bell pepper - A few basil leaves - 1 ball burrata cheese - Dressing (3 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp myeongnan/salted pollock roe)

Calories (per serving)729 kcal

#레시피#조식#조식다이어리#파프리카

Notes

20250919 #breakfastdiary 1513, 19°C/cloudy Usually a splash of whole-grain mustard in vinaigrette adds a nice savory depth, but today I used salted pollock roe (myeongnan) instead. It's just as flavorful and rich as whole-grain mustard, if not more so. Roasted bell peppers with fresh basil and burrata, topped with a myeongnan vinaigrette for extra umami — about 729 kcal.

Ingredients

1/2 each red and yellow bell pepper
A few basil leaves
1 ball burrata cheese
Dressing (3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp myeongnan/salted pollock roe)

Check items off while grocery shopping - it’s remembered here.

Steps

01
Cut the bell peppers into 2-3cm strips lengthwise, toss with olive oil, salt, and pepper, and roast in a 200°C (390°F) oven for 25 minutes.
02
Mix 3 tbsp olive oil, 1 tbsp red wine vinegar, and 1 tsp myeongnan (in place of whole-grain mustard) until well combined.
03
Plate the roasted peppers with basil and burrata, then generously drizzle with the dressing from step 2.

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