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!