Photo by Karen Hermann
SERVES 4–6
3 large Roma tomatoes, quartered and seeded
3 sweet baby bell peppers, quartered and seeded
Extra virgin olive oil
Kosher salt
Fresh ground black pepper
1 pound mozzarella cheese, sliced
Fresh basil leaves
Balsamic vinegar, optional
Preheat oven to 400 degrees. Toss tomatoes and peppers with olive oil and salt and pepper on a foil-lined baking sheet pan. Roast in preheated oven about 20–25 minutes until tender. Remove and allow to cool.
On a large platter, arrange tomatoes and peppers in an overlapping design. Spoon some of the juices from the roasting pan over the tomatoes and peppers. Top with slices of the mozzarella and sprinkle with salt and pepper. Tuck some of the basil leaves among the tomatoes and peppers. Drizzle with additional olive oil and balsamic vinegar, if desired, and garnish with a few more basil leaves.
Chef’s Tip
Baby bell peppers vs. regular bell peppers. Sold in the produce section as a specialty item, baby bell peppers are simply bell peppers harvested before they reach a full-grown state. Because they are much smaller in size, they are more tender and milder in taste. They do not require peeling or roasting to remove the skin. Use them “as is” in any of your dishes.
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