Tomato And Pepper Salad - cooking recipe

Ingredients

1 large red pepper, cut into quarters and seeded
1 large yellow pepper, cut into quarters and seeded
1 large green pepper, cut into quarters and seeded
1 clove garlic, crushed
1 tsp balsamic vinegar
2 tbsp extra virgin olive oil
8 oz mini mozzarella balls, sliced
14 oz mixed baby tomatoes, halved
1/3 cup basil leaves, torn

Preparation

Preheat the broiler. Line a large baking pan with foil. Place the peppers, skin-side up, on the prepared pan. Broil, in batches, for 4-5 mins or until the skin blisters and blackens. Transfer to a heatproof bowl. Cover with plastic wrap; let stand for 5 mins (this helps lift the skin). Peel and slice into long thin strips.
Place the peppers, garlic, vinegar and 1 tbsp of the oil in a large bowl and stir to combine. Cover with plastic wrap; let stand at room temperature for 15 mins to marinate.
Arrange the mozzarella in a single layer on a serving platter. Top with peppers, then tomatoes. Sprinkle with basil. Season. Serve the salad drizzled with the remaining 1 tbsp oil.