Roasted peppers with capers and mozzarella

Such a classic, authentic recipe.

Adapted from smitten kitchen

To marinate overnight:
6 bell peppers (if you can get a mix of colors, go for it)
splash of red wine vinegar
Salt, to taste
1 clove of garlic, minced

Roast at 200 deg C for 1 hour, rotating every 15 minutes. Let cool. Remove skins. Slice into strips. Toss with the vinegar, garlic, and salt. Refrigerate overnight.

To serve:
Freshly ground black pepper, to taste
2 glugs of extra-virgin olive oil
2 spoonfuls of capers, drained
some flat-leaf parsley, chopped (optional)
1/2 pound ball of mozzarella, sliced (use the really fresh stuff, if you can get it =)

IMAG3617.jpgEat with crusty bread and a glass of red wine.


One comment on “Roasted peppers with capers and mozzarella

  1. […] oil 1 can chickpeas, rinsed and drained 170 g drained jarred roasted red peppers, diced (I made mine) 170 g quartered cherry tomatoes 1 small red onion, finely chopped fresh parsley leaves, minced 1 […]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.