Prep: 20 minutes Broil: 20 minutes
The best part about making this recipe was the fact that I had most of the ingredients in my garden! Yes… It’s FINALLY starting to produce. While the list of ingredients is rather long, trust me this recipe is not one to pass up. It brings such a colorful and irresistible addition to the table it will even catch the eye of non-veggie eaters in your house. This Italian style salad is designed to be a wonderful side dish to your favorite Italian inspired meal. So toss out that boring cesar salad and step up your veggie intake by trying out this recipe!
Ingredients
2 each large sweet yellow, red and green peppers
1 small red onion
6 Tbsp. Olive Oil
3 Tbsp. Balsamic Vinaigrette
1 Tbsp. each minced oregano, rosemary, basil and parsley
1 garlic clove
½ tsp. garlic powder
½ tsp. cayenne pepper
½ tsp. pepper
¼ tsp. salt
1 cup cherry tomatoes, cut in half
8oz. fresh mozzarella crumbled
5 fresh basil leaves
The Process
1. Turn your oven to a broil. Place all the bell peppers on a cookie sheet and place them into the boiler. Once the peppers start to blacken and bubble, use tongs to rotate to each side until all the sides are blister and black.
2. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
3. Peel off and discard the skin on the peppers. Remove the stems and seeds. Cut the peppers into thin strips and place in a large bowl. Add the onion.
4. In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt.
5. Pour the oil mixture over the peppers and toss to coat. Cover and refrigerate for up to 4 hours.
6. When you are ready to serve, allow peppers to come to room temperature. Place on a serving plate and top with tomatoes, cheese and basil leaves.
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| Pair this dish with your favorite Italian recipe! |
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