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.

~Jessica

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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 […]

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