Marinated roasted peppers with capers and mozzarella

8:15 PM

love a meal like this one on a hot summer day. Simple, light, refreshing. And this one should be made a day ahead to allow the flavors to really come together. Talk about an easy day off dinner. Invite your friends, find a cool place in the shade, and enjoy.

And if your garden looks anything like ours this time of year, your peppers are just about ready to be picked. Perfect.

Marinated Roasted Peppers with Capers and Mozzarella
Yield: 4 cups of marinated peppers

6 bell peppers (if you can, get a mix of colors)
1/4 cup red wine vinegar
1 clove garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
2 tablespoons capers, drained
2 tablespoons flat-leaf parsley, chopped (optional)
1/2 pound ball of mozzarella, sliced


Roast the peppers. Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, every 15 minutes. It is safer to extend the cooking time than shorten it, as the skins will only come off easily if they are fully cooked.

Once fully roasted, cover the pepper tray with a piece of foil and let peppers cool. When cool enough to handle, remove skins. The skins should slip right off. 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 platter. 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.

Eat with a hunk of crusty bread and a glass of chilled wine.

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