RED PEPPER WITH TARRAGON VINAIGRETTE
Steps:
- Mince the shallots and the garlic and place in a bowl.
- Preheat broiler. Cut the pepper into quarters or sixths and place skin side up on foil paper on a broiling pan. Broil until the skin blisters. Place the pepper in a paper bag and let cool. Peel away the skin and chop the pepper. Add to the bowl containing the shallots and garlic.
- Add the tarragon leaves and olive oil. Mix thoroughly. Add the vinegar, salt, and pepper and taste to correct seasoning. Place in a serving bowl and serve spooned over the fish at the table.
Nutrition Facts : @context http, Calories 801, UnsaturatedFat 68 grams, Carbohydrate 17 grams, Fat 82 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 550 milligrams, Sugar 7 grams
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NP P
[email protected]This was a great recipe! The roasted red peppers were delicious and the tarragon vinaigrette was a perfect complement. I will definitely be making this again.
Ifee Rajj77
[email protected]I love the combination of roasted red peppers and tarragon. This recipe is a great way to enjoy these flavors together. I will definitely be making this again.
Vicky P Gaynora
[email protected]This is a simple but delicious recipe. The roasted red peppers are tender and flavorful, and the tarragon vinaigrette is a perfect complement. I will definitely be making this again.
It'sTT
[email protected]I'm always looking for new ways to cook red peppers and this recipe caught my eye. I'm so glad I tried it! The tarragon vinaigrette is amazing and really takes the dish to the next level.
samurai sings
[email protected]This was a great way to use up some leftover roasted red peppers. The tarragon vinaigrette was a perfect complement to the peppers and added a nice brightness to the dish.
Captinculisto
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I've made it several times and it's always a hit with my friends and family.
Rahul Gupta
[email protected]This is a great recipe for a light and healthy lunch or dinner. The roasted red peppers are packed with nutrients and the tarragon vinaigrette is a delicious and flavorful dressing. I love that it's also gluten-free and vegan.
Sandhanamogan Sandhanamogan
[email protected]I'm not usually a fan of roasted red peppers, but this recipe changed my mind. The tarragon vinaigrette really elevates the flavor of the peppers. I'll definitely be making this again.
Wizard and aigerblading YT
[email protected]So refreshing and delicious! The roasted red peppers have a lovely smoky flavor and the tarragon vinaigrette adds a nice brightness. I served it as a side dish with grilled fish and it was a perfect complement.
Busisiwe Mkhumbuzi
[email protected]This dish was easy to make and packed with flavor. I loved the combination of sweet roasted peppers and tangy vinaigrette. I'll definitely be adding this to my regular rotation of side dishes.
Sara Ehlen
[email protected]I wasn't sure how the tarragon would taste with the red peppers, but I was pleasantly surprised. The flavors complemented each other perfectly. I'll definitely be making this again.
Lisa Davidson
[email protected]This recipe is a keeper! I love the vibrant color of the roasted red peppers and the tarragon vinaigrette is so flavorful. It's a great way to use up leftover roasted peppers, and it's also a healthy and delicious side dish.
Rhima K.K
[email protected]Amazing! The red peppers were roasted to perfection and the tarragon vinaigrette added a wonderful layer of flavor. I served it as a side dish with grilled chicken and it was a hit. Will definitely be making this again.
Ruffle Mlambo
[email protected]This red pepper with tarragon vinaigrette was a delightful and refreshing dish. The combination of roasted red peppers, tangy vinaigrette, and fresh herbs created a vibrant and flavorful experience. I particularly enjoyed the subtle sweetness of the