Roasted Bell Peppers

20250919 #breakfastdiary day 1513, 19°C/cloudy Usually, adding a bit of whole grain mustard to a vinaigrette boosts the umami, but today I used salted pollock roe instead. Not only does it add umami, its flavor is every bit as good as whole grain mustard. An approx. 729kcal roasted bell pepper, served with fresh basil and burrata cheese and a pollock-roe vinaigrette

1/2 red bell pepper, 1/2 yellow bell pepper, a little basil leaves, 1 burrata cheese, (dressing) 3T olive oil, 1T red wine vinegar, 1t salted pollock roe

1. Cut the bell peppers into 2-3cm pieces lengthwise, toss with olive oil, salt, and pepper, and roast in a 200°C oven for 25 minutes. 2. Mix 3T olive oil, 1T red wine vinegar, and 1t salted pollock roe (instead of whole grain mustard) thoroughly. 3. Plate the roasted bell peppers with basil and burrata cheese, and pour the dressing from step 2 generously on top~