Roasted Peppers with Capers and Mozzarella
Other than the mozzarella, I actually don’t like any of the other ingredients in this dish but I decided to make it anyway because I knew how much the boyfriend would enjoy eating this. I did try a bite to make sure it was edible and it tasted just fine, but then again I am a bit biased so the boyfriend shared his insights on this dish:
This dish was an orgasm of flavors. You initially taste the burst of flavors of sweetness and tanginess of the peppers but the base of the mozzarella helps balance everything out. The bell peppers were roasted to perfection so the texture of it was wonderfully smooth and just glided along your tongue. This dish was perfect for a light lunch during a hard day of work.
Roasted Peppers with Capers and Mozzarella (adapted from Smitten Kitchen):
Yields 2 cups
- 3 bell peppers
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon capers, drained
- 1 tablespoon flat-leaf parsley, chopped
- 1/4 pound mozzarella, sliced
Preheat the oven to 400 degrees F.
Line peppers on a large baking sheet and roast them for 1 hour, using tongs to rotate them 1/4 of the way, rotisserie-style, every 15 minutes or so.
Once the peppers are fully roasted, cover the tray with another piece of foil and let cool. When cool enough to handle, remove the skins.
Remove seeds and slice sections of pepper into 1/4-inch wide strips.
Toss peppers with red wine vinegar, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.
To serve, arrange peppers on a plate. Adjust seasonings, adding salt, freshly ground black pepper or additional vinegar, to taste. Drizzle with olive oil, sprinkle with capers and parsley and arrange mozzarella over salad.