yield: 4-6 side servings
time: 20 minutes
active time: 15 minutes
2 lb. sweet mini bell peppers
extra-virgin olive oil
2 tsp this little goat went to morocco, divided
1/4 cup chopped fresh parsley, plus more for topping
2 tbsp fresh lemon juice
1 tsp honey
8 oz. fresh burrata
crusty bread, for serving
Add the peppers to a large mixing bowl and toss with 2 Tablespoons olive oil and 1 teaspoon each This Little Goat went to Morocco spice and salt. Preheat a grill or grill-pan to medium/medium-high heat. Transfer peppers to the grill and grill, flipping once halfway through, until well charred on each side and softened, about 4-5 minutes per side.
Or, spread your peppers on a rimmed baking sheet and broil on the upper oven rack, tossing once halfway through, until well charred and softened, about 3-5 minutes per side.
Meanwhile, as your peppers roast, make your vinaigrette: whisk together 1/4 cup olive oil, 1/4 cup chopped parsley, lemon juice, honey, 1 teaspoon Morocco spice and ½ teaspoon salt. Season to taste with additional Morocco spice and salt, as desired.
Transfer charred peppers to a large serving platter. Break the balls of burrata over the peppers. Drizzle all over with your Morocco-spiced vinaigrette and top with more fresh parsley. Serve with plenty of crusty bread for dipping!