This recipe is the perfect dish to impress your guests and enjoy with some crusty bread and a nice crisp glass of Rosé wine! Roasting your own peppers may seem tedious, but in this recipe I’m using a hands off approach where the skins will slide right off after roasting. Serve with an extra drizzle of Olivo Amigo Joy Olive Oil and dig in!
Not feeling up to the task of roasting your own peppers? Go ahead and use jarred premade roasted peppers. Make sure to add plenty of Olivo Amigo Joy Olive Oil and balsamic to make sure the flavor of the dish is still elevated.
WHAT YOU'LL NEED
- Bell Peppers - I used 2 red, 2 yellow, and 2 orange. I love the sweetness of these bell peppers over the bitter flavor of a green bell pepper, but it's your preference! I also add a poblano for a little spice!
- Garlic
- Olivo Amigo Joy Olive Oil - I'm obviously a big fan but also a partner and I can't recommend you getting your hands on this olive oil! THE BEST!
- Kosher Salt & Freshly Ground Black Pepper
- Fresh Mozzarella - get the pre sliced kind to make your life easier!
- Basil Leaves - straight from the garden if you can! If not get the plant at the grocery store and plant it in a little pot for basil all summer long!
- Balsamic Vinegar - SPLURGE ON BALSAMIC VINEGAR! You can thank me later!
HOW TO MAKE THE BEST EVER ROASTED BELL PEPPER CAPRESE SALAD
- Preheat the oven to 325°F. Toss peppers, chiles, garlic, and Olivo Amigo Joy Olive Oil in a Dutch oven or heavy roasting pan; season with salt and pepper and toss again to coat. Cover and roast, tossing occasionally, until peppers are very tender, 2–2½ hours. Let cool.
- Arrange the roasted peppers on a platter. Top peppers with mozzarella and basil. Measure out 3 Tbsp. of the oily juices left behind and transfer to a small bowl. Add vinegar; season with salt. Stir to combine, then drizzle dressing over salad.
- The peppers can be roasted 1 week ahead. Cover and chill.
MAKE AHEAD & STORAGE
You can make the roasted peppers in advance and assemble with the mozzarella, basil, and balsamic when ready to serve.
The peppers will last up to one week in the refrigerator.
📋 Recipe
Roasted Pepper Caprese
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Ingredients
- 3 pounds mixed bell peppers and chiles (I used 2 red, 2 yellow, 2 orange, and 1 poblano) seeded, cut off of cores into quarters
- 6 garlic cloves lightly crushed
- ⅓ cup Olivo Amigo Joy Olive Oil
- Kosher salt
- Freshly ground pepper
- 12 ounces. fresh mozzarella
- Basil leaves for serving
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 325°F. Toss peppers, chiles, garlic, and Olivo Amigo Joy Olive Oil in a Dutch oven or heavy roasting pan; season with salt and pepper and toss again to coat. Cover and roast, tossing occasionally, until peppers are very tender, 2–2½ hours. Let cool.
- Arrange the roasted peppers on a platter. Top peppers with mozzarella and basil. Measure out 3 Tbsp. of the oily juices left behind and transfer to a small bowl. Add vinegar; season with salt. Stir to combine, then drizzle dressing over salad.
- The peppers can be roasted 1 week ahead. Cover and chill.
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