TWICE GRILLED PEPPERS WITH BUFFALO MOZZARELLA AND CAPER-BASIL VINAIGRETTE
Steps:
- Heat your grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; grill the peppers until charred on all sides. Remove from the grill, place in a bowl, cover with plastic wrap, and let sit for 10 minutes. Remove the skin from the peppers, brush them with the remaining oil and season with salt and pepper, and place back on the grill and cook until slightly charred on all sides. Dice peppers and toss with mozzarella. Toss together with the Caper-Basil Vinaigrette in a bowl. Garnish with fresh basil leaves and serve at room temperature.
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