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Caprese salad with bell peppers and chilies
Ingredients
- 10 mixed bell peppers, seeded and torn into quarters
- 1 hot chilli
- 2 red onions
- 5 cloves of garlic
- 1/3 cup extra virgin organic olive oil
- Course salt and fresh pepper
- 283 grams (10 oz.) buratta cheese
- Fresh basil leaves
- 1 tablespoon of balsamic vinegar
Directions
- Preheat oven to 325°.
- Rip up the peppers after deseeding.
- Chop the garlic and red onions roughly – along with a small amount of chilli (optional).
- Put them all in a roasting pan with the oil, salt and pepper then toss them together.
- Cover the pan and roast for two hours or until the onions and peppers are tender.
- Leave until cool – or a little warm.
- Put on a plate and scatter with mozzarella or fetta, a glug of olive oil and the vinegar.
- Keep the extra peppers for the week ahead for sandwiches, pasta or even salad. They will keep for a week.
