Roasted Sweet Pepper Sandwiches

For the balsamic vinaigrette

1 tablespoon of balsamic vinegar
1 tablespoon of olive oil
1/2 teaspoon of Dijon mustard
1 pinch of salt
1 pinch of pepper
1 pinch of sugar


  1. Put all ingredients into a bowl and whisk together until smooth.

January Jumpstart

For the roasted sweet peppers

1 large red pepper
1 large yellow pepper


  1. Put each of the peppers directly onto the fire on the stove. Using thongs, turn the peppers so that the surface of the pepper gets charred.
  2. Once the entire surface of the pepper is charred, put the peppers into a bowl and top it with plastic wrap. Allow the peppers to sit for about 5 minutes.
  3. Once the peppers have cooled, remove the skins from the outside and the seeds from the inside. All you’ll be left with is the sweet delicious flesh of the pepper.


Darius CooksFor more ‘just good food!’, visit and follow @DariusCooks on Twitter and Instagram. 

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