Marinated Romano Peppers with Buffalo Mozzarella

Easy and really delicious. The marinade for the roasted peppers is a little non-traditional in that it’s made with the rather assertive cider vinegar and includes coriander as well as parsley and garlic but the flavours worked very well together, especially topped with the creamy cheese.

I’m not familiar with romano peppers so used Sheppard peppers, another variety of sweet red pepper. They’re very large so I halved and seeded them before roasting. Next time I’ll peel them as well once they’re cooked, as the skin came off very easily while eating.

I served them on the bed of arugula (actually, mixed greens in my case) as per the recipe but they would be a wonderful addition to an antipasti platter; this marinade would work very well with other roasted vegetables as well…..eggplant, zucchini….