Ingrèdiènts
- 1 rèd pèppèr
- 6 small slicès of Mozzarèlla Ball
- 4 slicès Italian brèad
- 1 tsp balsamic vinègar
- Buttèr spray
- For thè Arugula Pèsto Sprèad
- 1/2 cup split cashèws (unsaltèd)
- 2 tsp nutritional yèast
- 2 cups arugula (loosèly packèd)
- 1 tsp salt
- 2 Tbsp èxtra virgin olivè oil
- 1 Thai chili (optional)
Instructions
- Prèhèat ovèn to 500 dègrèès
- On a baking tray, placè onè rèd pèppèr and put it in thè hèatèd ovèn
- Lèt it roast for about 15-20 minutès. Rotatè it at about thè 7 minutè mark and rèmovè whèn all sidès havè charrèd black.
- Rèmovè from thè ovèn and lèt it cool. Sèt thè ovèn to 450 dègrèès.
- Whilè thè rèd pèppèr is roasting, prèparè thè arugula pèsto sprèad
- Whèn thè rèd pèppèr has coolèd to thè touch, rèmovè thè charrèd skin using a tèa towèl
- Cut thè pèppèr into half and dè-sèèd it, thèn cut it into juliènnè
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Gèt Full Rècipè... healingtomato.com
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