Ingredients

• Extra-virgin olive oil – 2 tablespoons.
• Chopped flat leaf parsley – 2 tablespoons. (It is an optional thing)
• Mozzarella – 1/2 pound ball. (You need to slice it and if you arrange fresh stuff, it would be a good option)
• Bell peppers - 6 nos. (It is nice to have a mix of colors)
• Capers – 2 tablespoons. (Drained)

• Red wine vinegar - 1/4 cup.
• Garlic clove - 1 no. (Minced)
• Salt – to taste.
• Black pepper (Freshly ground) - to taste.

Cooking guidelines

Firstly, you need to roast the peppers and in order to do so; oven has to be preheated to 400 Degrees Fahrenheit.

Peppers must be lined on a large baking sheet and they have to be roasted for around 45 minutes to 60 minutes.

Tongs must be used for rotating them 1/4 of the way within every 15 minutes in a rotisserie-style. (You have to bear in mind the fact that extending the cooking time instead of shortening it will help the skins come off in an easy manner. If fully cooked, skin would come off very easily)

When the peppers are completely roasted, the pepper tray has to be covered using another foil. (It allows the peppers to cool)

The skins should be removed when they become cool to handle.

The seeds must also be removed and the pepper sections should be sliced into 1/4-inch strips with a width of 1/4-inch.

Peppers have to be tossed with a few pinches of salt, garlic and red wine vinegar.

Then, it has to be covered and allowed to marinate for 60 minutes at least or overnight. (You can keep it in the fridge for 4 days)

For serving, the peppers must be arranged on a plate before adjusting with seasonings.

You can add a bit more vinegar and olive oil has to be drizzled.

Parsley and capers need to be sprinkled and mozzarella needs to be arranged over salad.