Recipe: Roasted Peppers with Mozzarella and Caramelized Garlic Dressing

Roasted Peppers With Mozzarella And Caramelized Garlic Dressing
6 servings

4 Yellow and red bell peppers
2 tablespoon Extra-virgin olive oil
18 (or to taste) 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 and salt to taste

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.). In a small non-reactive skillet, combine the olive oil and the 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. 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.

From SOAR