Marinated Roasted Pepper and Olive Salad
This recipe comes from The Roasted Vegetable cookbook. So far, all the recipes I've tried from this book are wonderful. See what you think.
A note for the recipe reads, "This is a terrific salad with any number of serving possibilities. You can make it a meal with the addition of crusty French bread and sliced tomatoes. Or you can serve it as a topping for warm pasta or as a dressing for a cold pasta salad. It also makes a fine addition to an antipasto platter...[or use for] a sandwich filling for pita pockets."
2 each medium-size green, red and yellow bell peppers (or whatever colors you have)
8 ounces fresh mozzarella cheese, cubed
1/2 cup pitted brine-cured black olives, such as Kalamata
2 tablespoons extra virgin cold-pressed olive oil
1 tablespoon red wine vinegar
1 tablespoon chopped fresh basil leaves
Real salt and freshly ground pepper to taste
1. Wash and dry peppers.
2. Place peppers under the broiler to char skin. Check after 5 minutes and turn if the skin has begun to blister and turn black. Keep under the broiler until the entire pepper is charred and blistered, turning as necessary.
3. Remove from oven and place in a saucepan covered with a lid.
4. Let sit for about 10-15 minutes to loosen skins and cool.
5. Meanwhile, place mozzarella, olives, oil, vinegar and basil in a bowl.
6. To prepare peppers, slit and let drain briefly into a large bowl to catch any juices. Do not discard juices.
7. Remove charred skin from peppers.
8. Open each pepper, remove seeds, membrane and stem.
9. Lay peppers flat and cut into thin strips.
10. Add to the remaining ingredients along with the pepper juices.
11. Let stand for 30 minutes to allow the flavors to blend.
12. Serve at room temperature.
Makes 6 servings.