Originally, these awesome peppers would’ve been for Wednesday gaming nights, but that got called off this week, so well just push it to next week! Plus, now it has another week to marinate, which means they’ll be even more awesomely flavorful. Definite summer favorite, even if it requires using a high heat oven to make it. (See, you eat these chilled, which makes it a pretty low maintenance recipe past the cooking and peeling.) Served with mozzarella and just a bit of olive oil, this is a perfect meal to eat on your porch.
Roasted Peppers with Mozzarella
Lasts at least five meals on average
- 6 to 12 bell peppers (I typically get red, yellow and orange, and have also used green and purple – yes, you can find the latter at a farmer’s market)
- ¼ to ½ c red wine vinegar
- 2 to 3 large cloves garlic, minced
- pinch of salt
- olive oil and mozzarella (use the fresh logs for this, presliced if you wanna save time) to serve, optional – parsley and capers
Heat your oven to 400, line a baking tray with foil, and add your peppers, roasting 45 minutes to a half hour. Skew towards the higher time, as the skins need to come off easily. Attempt to turn ¼ way every fifteen minutes, but it’s okay if you don’t.
Once cooked, remove from the oven and put part of the foil over the peppers to help cool. Once cool, peel the skin off, and then split the pepper along a seam, tearing a circle around the top to remove the stem and seeds. Tear the pepper into thin strips and put in a glass bowl, layering with minced garlic and salt as you go.
Once you’ve gone through all your peppers, pour the red wine vinegar over the peppers, toss, and cover to marinate in the fridge, at minimum one hour (though, the longer you go, the more flavor you get).
When you’re ready to serve them, take your mozzarella (slice it or presliced), have olive oil on hand to drizzle, and enjoy!