Mary Leone'S Summer Cold Appetizer - cooking recipe

Ingredients

4 large red bell peppers
2 large Jersey tomatoes, sliced
1/2 lb. Mozzarella cheese, sliced 1/4-inch thick
12 large basil leaves
extra virgin olive oil

Preparation

Roast peppers on foil-lined tray in broiler.
Turn with tongs until skin is blackened on all sides, then put peppers in a brown paper bag for 15 to 20 minutes to cool.
Remove peppers and place on large serving plate.
Peel off blackened skin and carefully remove seeds.
Cut peppers into strips.