Twice Grilled Peppers with Buffalo Mozzarella and Caper-Basil Vinaigrette

Ingredients

  • 3 red bell peppers
  • 3 yellow bell peppers
  • 3 orange bell peppers
  • 3 tablespoons olive oil
  • ¼ cup pure olive oil
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh basil leaves
  • + 10 more ingredients
    • ¾ teaspoon kosher salt
    • ¾ teaspoon freshly ground black pepper
    • Italian or French bread, thinly sliced and grilled
    • 1 pound buffalo mozzarella, cut into ¼-inch thick slices
    • Fresh basil leaves, for garnish
    • 3 tablespoons red wine vinegar
    • 1 teaspoon Dijon mustard
    • 1 clove garlic, finely chopped
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper

1. Heat your grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; grill the peppers until charred on all sides. Remove from the grill, place in a bowl, cover with plastic wrap, and let sit for 10 minutes. Remove the skin ...

View full recipe at SpringPad

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