Flavorful roasted peppers are tossed with capers and fresh mozzarella – the perfect Summer salad!
Hello Summer! It’s finally here. Officially, that is. What a glorious day!
Sweet Sunshine and sticky, sweat glistened skin promised for the next few months. I wish the state of my pedicure was in better shape to welcome this lovely season. Sorry about that Summer: I do love you so!
Here in NYC we’ve had a roller coaster ride of temperatures; including days that blistered with heat like mid August to rainy days so chilly you would swear it was the beginning of October. This weather has some serious bipolar tendencies.
Today was lovely. The air had a blissful breeze and I played in the sun for the majority of the afternoon. With SPF 30, of course. Please people, practice safe sun. That’s no joke.
I roasted peppers tonight. 6 peppers, red and yellow, to be exact.
I roasted my first batch of peppers only last Saturday, and I now have a serious pepper addiction on my hands. I also have a bit of resentment towards myself for not picking up on how easy this was years ago.
Seriously. Totally. Easy.
You put the peppers in a pan, right? Then… you put the pan in the oven and let them roast; rotating them every 15 minutes. Then peel and seed and eat. That’s it. How simple?
I’m also learning that almost everyone I have been sharing my pepper-fied excitement with has been secretly privy to this pepper knowledge for like ever. Jerks.
I followed the lovely Deb’s advice of marinating for a few hours in a simple red wine vinegar based mixture, and then adding fresh mozzarella and capers. Two ingredients I couldn’t love more.
Enjoy this first glorious day of Summer, my friends! Make some roasted peppers, drink some ice tea… or whiskey (whatever makes you beam happiness) and bask in the sunshine.
How To Make Roasted Peppers with Capers and Mozzarella
- 6 bell peppers (if you can get a mix of colors, go for it)
- 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
- Roast the peppers: Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, rotisserie-style, every 15 minutes. It’s safer to extend the cooking time than shorten it, as the skins will only come off easily if they’re fully cooked.
- Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins. Remove seeds and slice sections of pepper into 1/4-inch wide strips.
- Toss peppers with red wine vinegar, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.
- To serve, arrange peppers on a plate. Adjust seasonings, adding salt, freshly ground black pepper or additional vinegar, to taste. Drizzle with olive oil, sprinkle with capers and parsley and arrange mozzarella over salad.