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.
Roasted Peppers with Capers and Mozzarella
Prep
Cook
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Total
Yield 4 cups of roasted peppers
Light and flavorful roasted red pepper salad. The perfect Summer meal!
Ingredients
- 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
Instructions
- 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.
Courses Dinner
Cuisine Italian
Nutrition Facts
Serving Size 1/2 cup roasted peppers
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I “knew” that too, but for some reason it still scared me to actually do it, so I’ve never really roasted peppers either if it makes you feel better. I did throw 2 peppers, sliced up on the grill tonight though and they got all charred and delicious. Perfect start to summer 🙂
Gina! You have to try it; so easy and so delicious!
Mmmm… peppers. I love love love roasting those ripe beauties! 🙂 That’s a perfect dish to kick off summer. 🙂
nooooo! i’m so heartbroken about the nyc weather. i arrive tomorrow morning; am hoping the thunderstorm forecast will change.
The forecast has been totally off with rain lately; hopefully the sun pops out for you!
Yum! I’m so used to having my mozzarella with tomatoes that I completely overlooked serving them with roasted bell peppers. Great idea!
I know; I usually serve them with tomatoes as well, but roasted peppers are a great way to mix it up!
This looks fabuloussss! Thanks for the recipe, I will definitely be giving this a try! 🙂
Oh my what a great way to cook with peppers.
Thank you for the sweet comment on my blog!
Your blog is making me hungry!!! You have some beautiful photographs lady. This dish sounds amazing, the creamy cheese, zing from capers and sweet roasted peppers.. yum!!
very timely… that my capsicum plant is fruiting, I have plenty of reds and yellows, I would definitely try making this gorgeous treat … yippee 😀 {eventhough its winter in Oz}
When I visited Australia it took me FOREVER to figure out the the hell a capsicum was!!! So glad yours is fruiting well.
Fresh mozzarella is to die for in the summer!
Scrumptiously Italian! That is a fabulous summer dish.
Cheers,
Rosa
As I sit here on my couch reading your lovely post my mouth won’t stop watering. Welcome to the lovers of roasted peppers club 🙂 I’ve been making them for years and share your love for them, deeply. The smell always brings my hubby to the kitchen wanting a taste. Great post and recipe!
Your pictures are driving me crazy!!! Those roasted peppers look SO good!!! They’re like candy to me! I wish I could take a fork and dive right in! 🙂
Yum!! I love capers and am always looking for a way to add them to my dishes! I didn’t even think of using bell peppers. Must try! Great post 🙂