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Name: Roasted Peppers with Mozzarella and Carameliz
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 6 oz Fresh mozzarella cheese,; 1/4 c Coarsely chopped flat-leaf; 2 Sprigs of fresh thyme OR; Sliced as thin as possible; 4 md Yellow and red bell peppers; Balsamic vinegar; 1/4 ts Dried; 1/4 c Plus 1-1/2 teaspoons; Parsley or fresh basil; Black Pepper freshly ground; 18 Garlic cloves, sliced; 2 tb Extra-Virgin Olive Oil

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INGREDIENTS

6 oz Fresh mozzarella cheese,
1/4 c Coarsely chopped flat-leaf
2 Sprigs of fresh thyme OR
Sliced as thin as possible
4 md Yellow and red bell peppers
Balsamic vinegar
1/4 ts Dried
1/4 c Plus 1-1/2 teaspoons
Parsley or fresh basil
Black Pepper ; freshly ground
18 Garlic cloves, sliced
2 tb Extra-Virgin Olive Oil

Servings

INSTRUCTIONS

1. Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible, turning, until charred all over, about 5 minutes. Enclose the peppers in a paper bag and set aside for 10 minutes to steam. With a small knife, scrape off the blackened skin; remove the cores, seeds and ribs. Rinse under running water. Slice the peppers lengthwise into 1-inch strips. (The recipe can be prepared to this point up to 3 days ahead; cover and refrigerate.) 2. In a small nonreactive skillet, combine the olive oil and garlic. Cover and cook over very low heat until the garlic is very tender, 7 to 10 minutes. Uncover the pan, increase the heat to moderate and cook until browned, about 2 minutes. Stir in the vinegar and thyme and cook for 1 minute. 3. To assemble, decoratively arrange the pepper strips and mozzarella slices on 6 small plates. Spoon the caramelized garlic dressing over the peppers and cheese and sprinkle the parsley and black pepper on top. Serve at room temperature. (The salad can be assembled up to 2 hours before serving.)

NOTES

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Roasted Peppers with Mozzarella and Carameliz

6 oz Fresh mozzarella cheese,
1/4 c Coarsely chopped flat-leaf
2 Sprigs of fresh thyme OR
 Sliced as thin as possible
4 md Yellow and red bell peppers
 Balsamic vinegar
1/4 ts Dried
1/4 c Plus 1-1/2 teaspoons
 Parsley or fresh basil
 Black Pepper freshly ground
18 Garlic cloves, sliced
2 tb Extra-Virgin Olive Oil

1.  Roast the bell peppers directly over a gas flame or under the broiler  as close to the heat as possible, turning, until charred all over, about 5  minutes. Enclose the peppers in a paper bag and set aside for 10 minutes to  steam.  With a small knife, scrape off the blackened skin; remove the  cores, seeds and ribs. Rinse under running water. Slice the peppers  lengthwise into 1-inch strips.  (The recipe can be prepared to this point  up to 3 days ahead; cover and refrigerate.) 2. In a small nonreactive  skillet, combine the olive oil and garlic. Cover and cook over very low  heat until the garlic is very tender, 7 to 10 minutes. Uncover the pan,  increase the heat to moderate and cook until browned, about 2 minutes. Stir  in the vinegar and thyme and cook for 1 minute. 3. To assemble,  decoratively arrange the pepper strips and mozzarella slices on 6 small  plates.  Spoon the caramelized garlic dressing over the peppers and cheese  and sprinkle the parsley and black pepper on top. Serve at room  temperature.  (The salad can be assembled up to 2 hours before serving.)

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Nutrition

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Serving Size: 1 Serving (46g)
Recipe Makes: 6 Servings

Calories: 231
Calories from Fat: 203 (88%)

Amt Per Serving		% DV

	Total Fat 22.5g	30 %
	Saturated Fat 5.5g	27 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 6.1g
Cholesterol 18.1mg		6 %
Sodium 175.5mg		6 %
Potassium 25.3mg		1 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.8g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 231

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