Roast pepper and mozzarella salad

Ingredients 9
Servings 4


  • 2
    red peppers
  • 2
    green peppers
  • 2
    yellow peppers
  • 4
    cloves garlic
  • 3
    large tomatoes, sliced
  • 225
    mozzarella cheese, sliced
  • 12
    basil leaves
  • 60
    olive oil
  • seasoning


Preheat the oven to 200 ºC. Halve, deseed and flatten the peppers, brush with olive oil and roast them on a baking sheet for 20 minutes with the whole garlic cloves. Arrange the peppers, tomatoes, cheese and basil on a serving platter. Crush the roasted garlic and peel, scatter over the salad and drizzle on the remaining olive oil. Season to taste. Serves 4.

Read more on: roast  |  fruit

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