Preheat oven to 400. Line peppers on a baking sheet and
roast for 45 minutes to 1 hour, rotating them ever 15
minutes. Once fully roasted, cover with another piece of
foil and let cool.
When peppers are cool enough to handle remove skins and
seeds and slice into 1/4 inch wide strips. Toss peppers
with red wine vinegar, garlic, and salt, and let marinate
overnight in the fridge.
Serve with added salt and black pepper, drizzled with olive
oil, and sprinkled with fried capers. Top with parsley and
mozzarella, and serve with crusty bread.
Originally Submitted
7/1/2011
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