Friday, March 7, 2014

Roasted Sweet Mini Peppers with Buffalo Mozzarella

One of my favorite dishes at Tutto Italia in Epcot is the Bufala Mozzarella served with roasted sweet peppers, basil, Maldon sea salt, and extra virgin olive oil.

I always add a little balsamic vinegar, like I do with Caprese salad.

Sometimes, I use small mozzarella balls instead of buffalo mozzarella in this recipe.  It makes for a very pretty presentation.

My daughters love this dish, and I am always happy when they get excited about eating vegetables.

Roasted Sweet Mini Peppers with Buffalo Mozzarella


1 lb sweet mini peppers
1 1/2 T extra virgin olive oil
1/4 + 1/8 tsp sea salt
Buffalo mozzarella slices or an 8 ounce container of small mozarella balls
Fresh basil leaves - whole or chopped
Optional - white balsamic vinegar or white balsamic reduction


Preheat oven to 425 degrees and line a baking sheet with parchment paper.

Wash and dry the peppers before tossing them with the olive oil and sea salt in a large bowl.

Spread the peppers out on the baking sheet, and cook them for 15 minutes.

After the peppers have cooled, cut off the stems, remove any seeds, and arrange them on a serving platter.  Add the basil and the mozzarella, sprinkling it with a little bit of sea salt, before adding a drizzle of extra virgin olive oil.

Optional - add a little white balsamic vinegar or white balsamic reduction.


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