Marinated Sweet Peppers with Capers and Mozzarella

Recipe from: Smitten Kitchen, by Deb Perelman

Although our summer veggies are great eaten raw, cooking them a little bit brings out their sweetness and flavor and I think benefits most of them, peppers included.  This is great slathered on crusty bread for a summer lunch.


6 sweet peppers, any variety
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
2 tablespoons flat leaf parsley, chopped
1/2 lb. ball of mozzarella, sliced


First, roast your peppers.  Preheat your oven to 400º. Line the peppers on a  large baking sheet (I always use parchment paper to line the tray ~ so much easier to clean!) and roast them for 45 minutes to an hour, using tongs to rotate them every 15 minutes or so.  You want them fully cooked, so that the skins come off easily.   After you remove them from the oven, cover the tray with tin foil and the peppers cool.  When they are cool enough to handle, remove the skins.  Remove the seeds (to the extent possible) and slice the peppers into 1/4 inch wide strips.  Toss the peppers with the vinegar, garlic, and a bit of salt.  Cover and let marinate for an hour or overnight in the fridge.  To serve, arrange on a platter and add a bit more salt (if needed), black pepper, a drizzle of olive oil, the parsley, and capers.  Toss gently.  Arrange the mozzarella over the salad.