Name: Charred Baby Bell Peppers with Burrata
Total time: 25 min
Yield: 10 servings
Ingredients: 1/3 cup olive oil; 2 tbsp honey; 1/4 cup pistachios, shelled; 2 tbsp lemon juice, fresh; 1 tbsp vinegar; 2 tbsp basil, fresh, chopped; 1 tbsp chives, fresh, chopped; 1 tbsp thyme, fresh; 1 clove garlic, minced; to taste salt, to taste; to taste pepper, to taste; to taste chili flakes, to taste; 2 lb baby bell peppers; 1 tsp paprika; 1 tsp chili powder; 1 loaf ciabatta, sliced; 8 oz burrata

Estimate, per serving

Cal: 338
Protein: 8.5g
Carbs: 18.2g
Fat: 26.1g
Sodium: 285mg
Fiber: 3.2g

Ingredients

olive oil: 0.07 cup
honey: 3/8 tbsp
pistachiosshelled: 0.05 cup
lemon juicefresh: 3/8 tbsp
vinegar: 0.2 tbsp
basilfresh, chopped: 3/8 tbsp
chivesfresh, chopped: 0.2 tbsp
thymefresh: 0.2 tbsp
garlicminced: 1 clove
salt: to taste
pepper: to taste
chili flakes: to taste
baby bell peppers: 3/8 lb
paprika: 0.2 tsp
chili powder: 0.2 tsp
ciabattasliced: 0.2 loaf
burrata: 1 5/8 oz

Method

01Whisk olive oil, honey, pistachios, lemon juice, vinegar, basil, chives, thyme, garlic, salt, pepper, and chili flakes in a jar until smooth. Taste and adjust seasoning.
02Preheat grill or grill pan to high.
03Toss peppers with 2 tbsp olive oil, paprika, chili powder, salt, and pepper. Brush ciabatta slices with olive oil on both sides and season with salt.
04Grill bread 2-3 minutes per side until lightly toasted. Grill peppers 3-4 minutes per side until softened and charred. Arrange peppers on a serving plate.
05Drizzle vinaigrette over warm peppers. Break burrata around peppers. Let sit 5-10 minutes. Serve with vinaigrette and grilled bread.

Fits

Vegetarian
Gluten-free