Roasted Peppers With Mozzarella & Carameliz

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Servings: 6 Difficulty: Intermediate
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Charred peppers and creamy mozzarella tossed in a sweet, garlicky balsamic vinaigrette.
Roasted Peppers With Mozzarella & Carameliz recipe image
Roasted Peppers With Mozzarella & Carameliz recipe image
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Roasted Peppers With Mozzarella & Carameliz

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 97.3

Description

This elegant yet simple dish showcases the natural sweetness of roasted bell peppers paired with the creamy richness of fresh mozzarella. The peppers are charred to perfection, then dressed in a sophisticated vinaigrette made from caramelized garlic, balsamic vinegar, and fresh thyme. The result is a harmonious blend of smoky, tangy, and savory flavors that highlight the quality of the ingredients. It serves beautifully as a light main course for a summer dinner or a sophisticated appetizer for a dinner party. The vibrant colors make it a stunning addition to any table, offering a satisfying vegetarian option that feels both indulgent and fresh.

Ingredients

Directions

  1. Roast the bell peppers directly over a gas flame or under a broiler, turning frequently, until the skins are charred and blistered all over, about 15-20 minutes.
  2. Immediately place the hot peppers in a paper bag or cover with plastic wrap and let them steam for 10 minutes to loosen the skins.
  3. Using a small knife, scrape off the blackened skin. Remove the cores, seeds, and ribs, then rinse briefly under cold water if needed.
  4. Slice the cleaned peppers lengthwise into 1-inch wide strips.
  5. In a small non-reactive skillet, combine the olive oil and sliced garlic. Cover and cook over very low heat until the garlic is tender but not browned, about 7-10 minutes.
  6. Uncover the pan, increase the heat to moderate, and cook until the garlic is lightly golden and caramelized, about 2 minutes.
  7. Stir in the balsamic vinegar and thyme, cooking for 1 minute to meld the flavors. Remove from heat.
  8. Arrange the pepper strips and thin slices of fresh mozzarella decoratively on 6 small plates.
  9. Spoon the warm caramelized garlic dressing evenly over the peppers and cheese.
  10. Sprinkle with chopped parsley or basil and freshly ground black pepper. Serve at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 97.3kcal
% Daily Value *
Total Fat 7.8g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 2.5g10%
Sugars 4.2g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: The roasted peppers can be prepared up to 3 days in advance. Cover and refrigerate until ready to use. The final salad can be assembled up to 2 hours before serving.

Substitution: If fresh thyme is unavailable, use 1/4 teaspoon of dried thyme. Fresh basil or parsley can be swapped based on preference.

Dietary Note: This recipe is vegetarian. For a vegan version, omit the mozzarella or substitute with a vegan cheese alternative.

Tip: Ensure the garlic does not burn when caramelizing, as it will become bitter. Keep the heat low and watch closely.

Keywords: roasted peppers, mozzarella, balsamic vinegar, caramelized garlic, italian salad, vegetarian main, bell peppers, fresh thyme, olive oil, charred vegetables, summer dinner, appetizer, easy recipe, healthy eating, dinner party
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