Marinated Peppers with Mozzarella & Basil
Active Time: 15 minutes | Total Time: 15 minutes (plus marinating time) | Serves 4 | Gluten Free
- 4 red bell peppers
- 2 cloves garlic, smashed
- 1 sprig fresh basil, plus more leaves for serving
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper flakes
- A drizzle of balsamic or red wine vinegar (optional)
Heat the grill to medium-high. Put the peppers on the grill and cook, turning, until charred on all sides, 5 to 10 minutes. (You can also use the broiler to char the peppers.)
When cool enough to handle, peel the charred skin from the peppers. Remove the core and seeds and discard (do not rinse). Tear the peppers into large pieces and put into a medium glass bowl. Smash the garlic and peel. Add to the bowl. Add the sprig of basil and the oil, salt, and red pepper. Stir well.
Cover the plastic wrap and let marinate on the counter for 20 minutes or in the refrigerator for up to a week.
To serve, slice the mozzarella. Arrange the peppers and mozzarella on a platter. Drizzle with a little vinegar (if using) and scatter the basil leaves over the top.
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