Roasted Peppers With Capers and Mozzarella
Photo © Deb Perelman
- 6 bell peppers
- 1/4 cup red wine vinegar
- 1 clove garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons capers, drained
- 2 tablespoons flat-leaf parsley, chopped (optional)
- 1/2 pound ball of mozzarella, sliced (this is a great place to use the really fresh stuff, if you can get it)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Bell peppers (6)
- Flat-leaf parsley (2 tablespoons)
- Garlic (1 clove)
- Condiments
- Capers (2 tablespoons)
- Red wine vinegar (1/4 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Olive oil, extra-virgin (2 tablespoons)
- Salt (1)
- Dairy
- Mozzarella (1 2 pound ball)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published June 8, 2011 (1 year ago).
180 people saved this recipe.
