Roasted Peppers with Mozzarella and Capers

For no apparent reason, I have stubbornly held onto a childish dislike of capers.  I was never a particularly picky eater but as a child there were always a few things that I dreaded like brussel sprouts and oysters.  I outgrew those distastes years ago but inexplicably I have categorized capers in a forever “yucky” category.  Truthfully, I can’t even remember where I was or what I was eating (I must have been a few glasses of wine deep) because I ate a dish that was sprinkled in capers.  Wouldn’t you know it.  I actually like capers.  So I decided to make my very first dish using capers.  I found this recipe on the Smitten Kitchen food blog and was taken in by her yummy pictures.  I think this would be a great side for a dinner party – it is so simple but beautiful and impressive.

Ingredients:
Serves 2-4

3 bell peppers
2 Tbsp olive oil
1 Tbsp capers
fresh mozzarella
1 clove garlic, minced
1/4  cup red wine vinegar
salt and pepper to taste

Method:

To roast peppers, preheat oven to 425 degrees.  Remove stem and clean out seeds from peppers.  Coat with olive oil and place top down on a baking sheet.  Bake for about 30 minutes or until skin is easy to peel off.  Remove from oven and let cool.  Once cool enough to touch - peel away skin.  Cut into thin slices.  Meanwhile combine vinegar, garlic, salt and pepper and mix.  Pour over peppers and let marinate for at least an hour.  Add capers and mozzarella.