salt and pepper, to taste
- Brush bell peppers with oil and sprinkle with salt and pepper. Grill on high for about 12 minutes, turning every few minutes so that all sides get charred.
- Let the peppers sit in a bowl, covered with plastic wrap, for 15 minutes. Remove the seeds and peel the skins (don't rinse, you'll wash away all the juicy goodness), then cut into small strips, season with oil, salt and pepper again, and grill once more for two minutes per side.
- Serve layered with about a pound of sliced mozzarella, and topped with the dressing of your choice. We used a caper-basil vinaigrette.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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