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 Review

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.

(2) useful  

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