INGREDIENTS

INSTRUCTIONS

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.)  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 18.1mg
Sodium: 177.2mg
Potassium: 64.9mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: 7.5g