Roasted Pepper Salad with Balsamic
2 each large sweet yellow, red, and green peppers
1 small red onion, thinly sliced
6 T. OLIVE MILL olive oil, such as Organic
2 T. Traditional Balsamic Vinegar
1 T. each fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
½ t. garlic powder
½ t. cayenne pepper
½ t. salt and pepper
1 cup cherry tomatoes, halved
8 oz. fresh mozzarella cheese pearls
5 fresh basil leaves
Broil peppers 4” from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. Peel off and discard charred skin. Remove stems and seeds. Cut into thin strips; place in a large bowl. Add onion. In a small bowl, whisk the oil, balsamic, herbs, garlic and powder, peppers and salt; pour over pepper mixture. Toss and refrigerate covered for up to 4 hours. Before serving allow peppers to come to room temperature. Place on serving plate; top with tomatoes, cheese and basil leaves.
