roasted peppers with capers and mozzarella

Page: smittenkitchen.com/2011/06/roasted-peppers-with-capers-and-mozzarella/

Cuisine: Italian | Course Type: Salads

(3 reviews)

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Recipe Reviews

I've been trying to add different sides and salads to our meals and came across this one after purchasing an abundance of peppers at our local farmers market. The capers add the perfect tang to the dish. An excellent and easy salad option.

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Loved the colors and flavors of this dish although I ended up using it as a bruschetta topping rather than a side salad, grilling bread, topping it with fresh mozzarella and putting the peppers on top.

I also put some of the peppers on top of the grilled chicken paillards that were on the menu the same night and wasn't sorry at all. It would be great as well on spice-rubbed grilled or baked fish.

I have a bit of a quibble with the method Deb uses to roast the peppers -- whole peppers spend an hour in a 400 degree oven, turned every 15 minutes, then cooled, and skins and seeds removed. I thought this was pretty cumbersome compared to cutting up the peppers into quarters beforehand , removing seeds, etc., and then putting them under the broiler for a few minutes.

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A simple salad of roasted peppers, and a few slices of mozzarella on top. A lovely summer lunch or light supper. I like it that the mozzarella is not melted here, I prefer it that way.

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