| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Italian, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
md |
Yellow and red bell peppers |
| 2 |
tb |
Extra-virgin olive oil |
| 18 |
|
Garlic cloves, sliced |
| 1/4 |
c |
Plus 1-1/2 teaspoons |
|
|
Balsamic vinegar |
| 2 |
|
Sprigs of fresh thyme OR |
| 1/4 |
ts |
Dried |
| 6 |
oz |
Fresh mozzarella cheese, |
|
|
Sliced as thin as possible |
| 1/4 |
c |
Coarsely chopped flat-leaf |
|
|
Parsley or fresh basil |
|
|
Freshly ground black pepper |
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.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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