Balsamic Roasted Peppers with Tzatziki
Serves 410 mins prep30 mins cook
A delicious blend of roasted mini peppers served with tzatziki made from Greek yogurt, cucumber, and fresh herbs, topped with feta cheese, chopped pistachios, black pepper, and a drizzle of hot honey. This dish is perfect as a summer salad or a vegetarian option!
0 servings
What you need
Instructions
1: Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside. 2: Make the tzatziki. Drain the liquid from the cucumber using a cheesecloth or paper towels. In a large bowl, combine yogurt, cucumber, dill, mint, olive oil, garlic, lemon juice, salt, and pepper. Whisk to combine and refrigerate for at least 30 minutes. 3: Prepare the peppers. Place mini peppers on the sheet pan, drizzle with olive oil and balsamic vinegar, and season with salt and pepper. Bake for 25 minutes, tossing halfway through. 4: Spread tzatziki onto the sheet pan, top with roasted peppers, additional dill, pistachios, feta cheese, black pepper, and drizzle with hot honey.View original recipe