Roasted Peppers With Mozzarella And Caramelized Garlic
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 md Yellow and red bell peppers
2 tb Extra-virgin olive oil
18 cl Garlic -- sliced
1/4 c Balsamic vinegar -- +1-1/2 ts
2 Fresh thyme sprigs -OR-
1/4 ts Dried thyme
6 oz Fresh mozzarella cheese --
- sliced as thin as possible
1/4 c Basil or flat-leaf parsley --
- coarsely chopped
Black pepper -- freshly ground
Roast the bell peppers directly over a gas flame or under the broiler
as close to the heat as possible, turning, until charred all over,
about 5 minutes.
Enclose the peppers in a paper bag and set aside for 10 minutes to
steam. With a small knife, scrape off the blackened skin; remove the
cores, seeds, and ribs.
Rinse under running water. Slice the peppers lengthwise into 1"
strips. The recipe can be prepared to this point up to 3 days ahead;
cover and refrigerate.
In a small nonreactive skillet, combine the olive oil and garlic.
Cover and cook over very low heat until the garlic is very tender, 7
to 10 minutes. Uncover the pan, increase the heat to moderate and
cook until browned, about 2 minutes. Stir in the vinegar and thyme
and cook for 1 minute.
To assemble, decoratively arrange the pepper strips and mozzarella
slices on 6 small plates. Spoon the caramelized garlic dressing over
the peppers and cheese and sprinkle the parsley and black pepper on
top. Serve at room temperature.
The salad can be assembled up to 2 hours before serving.
