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
Directions
- Put all ingredients into a bowl and whisk together until smooth.
For the roasted sweet peppers
1 large red pepper
1 large yellow pepper
Directions
- 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.
- 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.
- 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.
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