Marinated Roasted Peppers with Capers and Mozzarella

These peppers are bitey but are perfectly balanced with fresh mozzarella and of course, the baguette. They make a fine light meal or would work well as a tapa with a couple of other dishes. We included them as part of our snack plate and ate along with dried salamis, soft cheeses, and fruit.

And sorry about the world's worst picture to follow. You can make this dish pretty, I know it.

Marinated Roasted Peppers with Capers and Mozzarella
Adapted from Smitten Kitchen

• 3 bell peppers (go ahead and splurge for the yellow, orange, red pack)
• 2 tablespoons red wine vinegar
• 1 small clove garlic, minced
• kosher salt and freshly ground pepper (always)
• 1 tablespoon olive oil
• 1 tablespoon capers, drained
• 1 tablespoon parsley, chopped
• 1/4 pound of fresh mozzarella, sliced
• toasted baguette

Preheat the oven to 400 degrees and line the peppers on a large baking sheet. Roast for 45 minutes to an hour using tongs to rotate every 15 minutes.

Remove from oven, tent with foil and let completely cool.

Remove skins and seeds with your hands. Then slice into 1/4 inch wide strips.

Toss peppers with red wine vinegar, garlic, and salt. Let marinate for 1 hour to 4 days in the fridge.

Toss peppers with salt, pepper, olive oil, capers, and parsley.  Arrange mozzarella on top.

Eat with toasted baguette as a light meal.