Roasted peppers in a fresh tomato and melissa vinaigrette
The original recipe of this vinaigrette belongs to Canadian chef Alain Labrie.
I tried the recipe in original (although added a bit of honey) and then adjusted it to my taste, changing the recipe completely. I will give you the original recipe and my modifications at the comments
FRESH TOMATO AND MELISSA VINAIGRETTE
In my modified recipe I used normal white vinegar instead of the balsamic. Instead of melissa I use parsley, dill, basil, any other herb, which would match with the dish to which I serve peppers.
Sometimes I add sweet onion, very finely sliced, powdered garlic, chili. Also, I always add sugar or honey.
This vinaigrette goes well with other roasted vegetables, salad leaves, cold meat. It stays in fridge for 2-3 days.
Olive oil I always change for vegetable oil. I used “Turkish” peppers, they are long and sweet.