Roasted Pepper Caprese

healthyish farmers market challenge bell pepper chile garlic mozzarella basil balsamic vinegar

Chris Morocco

4 servings

Ingredients

3 lb. mixed bell peppers and chiles (any more than 2 hot chiles and the peppers will end up spicy, which is delicious as long as that is what you are going for; a handful of shishitos are great in the mix as well), large peppers seeded, cut off of cores into quarters

6 garlic cloves, lightly crushed

⅓ cup extra-virgin olive oil

Kosher salt, freshly ground pepper

12 oz. fresh mozzarella

Basil leaves (for serving)

1 Tbsp. white balsamic vinegar

Method

Preheat oven to 325°. Toss peppers, chiles, garlic, and oil in a Dutch oven or heavy roasting pan; season with salt and pepper and toss again to coat. Cover and roast, tossing occasionally, until peppers are very tender, 2–2½ hours. Let cool.

Arrange half of peppers on a platter. Top peppers with mozzarella and basil. Measure out 3 Tbsp. of the oily juices left behind and transfer to a small bowl (save remaining peppers and their juices for another use; we love them tossed with pasta, layered into sandwiches, or stirred into frittatas). Add vinegar; season with salt. Stir to combine, then drizzle dressing over salad.

Do Ahead: Peppers can be roasted 1 week ahead. Cover and chill.