VDP: Roasted Pepper Salad with Fresh Mozzarella

Thursday, January 17, 2008

Earlier this week I picked up a few bell peppers of different colors. At about 50 cents each, these were quiet a deal even though out of season.

I broiled them till charred on all sides earlier in the week in preparation for ‘something’. I was thinking maybe I can stuff them. However, life intervened again and I had absolutely no time to do anything elaborate. Instead I made this quick, beautiful and delicious salad.

I peeled the peppers and tossed them with olive oil, lemon juice, dried oregano, salt and pepper. I plated them with little balls of fresh mozzarella and on top I grated lemon zest. That lemon zest really takes this to another level. To eat, I served them with toasted slices of homemade crusty bread rubbed with garlic.


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