Roasted peppers with mozzarella and carameliz

 
               Roasted Peppers With Mozzarella And Carameliz
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      md            Yellow and red bell peppers
    2      tablespoon    Extra-virgin olive oil
   18                    Garlic cloves -- sliced
      1/4  cup           Plus 1-1/2 teaspoons
                         Balsamic vinegar
    2      Sprigs        fresh thyme OR
      1/4  teaspoon      Dried
    6      ounce         Fresh mozzarella cheese
                         Sliced as thin as possible
      1/4  cup           Coarsely chopped flat-leaf
                         Parsley or fresh basil
                         Freshly ground black pepper
 
 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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