Delicious as a topping on crusty bread, on pasta or a great addition to an antipasto platter
Ingredients
3 Red bell peppers
2 Yellow bell peppers
3 Orange bell peppers
8 oz plant-based mozzarella cheese, cut into 1/4” cubes
3/4- 1 cup black olives, cut in half
2 Tbs olive oil
1-2 Tbs balsamic vinegar
1/4-1/2 cup chopped fresh basil leaves
Salt + freshly ground black pepper
Instructions
Preheat broiler (grill selection) at 450º
Place the peppers on a baking sheet about 6” from the heat and broil for 10-20 min - 15 works for me but it will depend on your oven - until they are nicely charred
Place them in sealed brown paper bags (or a bowl) and let them steam for 15 min or longer
Cut slits in the peppers to drain them briefly into a large bowl to catch the juices. Peel them and discard skins and seeds
Cut peppers into thin matchsticks and add to the bowl of juices
Add mozzarella, olives, oil, vinegar and basil and toss to combine.
Season with salt and pepper to taste.
Let stand for at least 30 min to allow flavors to blend
Serve at room temperature
Adapted from and thanks to Andrea Chesman whose book The Roasted Vegetable is a must for any veg cook!
Marinated Roasted Pepper + Olive Salad
Delicious as a topping on crusty bread, on pasta or a great addition to an antipasto platter
Ingredients
3 Red bell peppers
2 Yellow bell peppers
3 Orange bell peppers
8 oz plant-based mozzarella cheese, cut into 1/4” cubes
3/4- 1 cup black olives, cut in half
2 Tbs olive oil
1-2 Tbs balsamic vinegar
1/4-1/2 cup chopped fresh basil leaves
Salt + freshly ground black pepper
Instructions
Preheat broiler (grill selection) at 450º
Place the peppers on a baking sheet about 6” from the heat and broil for 10-20 min - 15 works for me but it will depend on your oven - until they are nicely charred
Place them in sealed brown paper bags (or a bowl) and let them steam for 15 min or longer
Cut slits in the peppers to drain them briefly into a large bowl to catch the juices. Peel them and discard skins and seeds
Cut peppers into thin matchsticks and add to the bowl of juices
Add mozzarella, olives, oil, vinegar and basil and toss to combine.
Season with salt and pepper to taste.
Let stand for at least 30 min to allow flavors to blend
Serve at room temperature
Adapted from and thanks to Andrea Chesman whose book The Roasted Vegetable is a must for any veg cook!