Marinated Roasted Peppers

Abigail is always on the lookout for new vegetable recipes.  So, I got this from her... it is delicious!!

Marinated Roasted Peppers with Capers & Mozzarella
6 bell peppers (if you can get a mix of colors, go for it...I used red & yellow)
1/4 cup red wine vinegar
1 clove garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
2 T. extra-virgin olive oil
2 T. capers, drained
2 T. flat-leaf parsley, chopped
1/2 pound ball of mozzarella, sliced (use the really fresh stuff if you can)

Roast the peppers:  Preheat oven to 400 degrees.  Line peppers on a large baking sheet & roast for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, every 15 minutes.  It's safer to extend the cooking time than shorten it, as the skins will only come off easily if they are full cooked.
Or you can roast them on the grill; it takes a lot shorter time.  Rotate them constantly when grilling or they can explode!
Once they are fully roasted, cover the pepper tray with another piece of foil & let peppers cool.  When cool enough to handle, remove the skins.  Remove seeds and slice sections of pepper into 1/4 inch wide strips
Toss peppers with red wine vinegar, garlic, and a few pinches of salt.  Cover & let marinate for an hour or overnight (and up to 4 days) in the fridge.
To serve, arrange peppers on a plate.  Adjust seasonings, adding salt, pepper, or additional vinegar, to taste.  Drizzle with olive oil, sprinkle with capers & parsley & arrange mozzarella over salad.
Eat with some crusty bread and a glass of wine.