Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Roasted red Pepper salad with bocconcini cheese https://www.metro.ca/userfiles/image/recipes/null PT15M PT20M PT35M
Wash peppers and pat dry. Brush peppers with 1 tbsp. of extra virgin olive oil. Arrange whole peppers on a baking sheet and bake at 400°F for about 15-20 minutes, or until skins are wrinkled and slightly burned. Remove peppers from oven, place them in a paper bag, and seal it closed. Letting the peppers cool by this method will make it easier to peel them later.Once peppers have cooled, peel, remove all seeds and cut in long, thin strips. Place the bocconcini cheese in a bowl and dress with apple cider vinaigrette, remaining extra virgin olive oil, garlic, mint, salt and pepper.Mix well and serve. SOURCE: Metro Homegrown Tour- Windsor (Nov 2018)
6
0 0 0 0
2 red peppers 7 oz bocconcini cheese 3 1/2 Tbsp. extra virgin olive oil 3 1/2 Tbsp. apple cider vinaigrette 2 clove garlic sliced thin 10 mint leaves sliced thin salt and pepper to taste

Roasted red Pepper salad with bocconcini cheese

Rate this recipe
0 Vote
6
Accompaniments
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    red peppers
  • 7 oz
    bocconcini cheese
  • 3 1/2 Tbsp.
    extra virgin olive oil
  • 3 1/2 Tbsp.
    apple cider vinaigrette
  • 2
    clove garlic sliced thin
  • 10
    mint leaves sliced thin

  • salt and pepper to taste
Imprimer ma sélection

Preparation

Wash peppers and pat dry. Brush peppers with 1 tbsp. of extra virgin olive oil. Arrange whole peppers on a baking sheet and bake at 400°F for about 15-20 minutes, or until skins are wrinkled and slightly burned. Remove peppers from oven, place them in a paper bag, and seal it closed. Letting the peppers cool by this method will make it easier to peel them later.

Once peppers have cooled, peel, remove all seeds and cut in long, thin strips. Place the bocconcini cheese in a bowl and dress with apple cider vinaigrette, remaining extra virgin olive oil, garlic, mint, salt and pepper.

Mix well and serve. SOURCE: Metro Homegrown Tour- Windsor (Nov 2018)

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.