Roasted Pepper Antipasti

I love small-plate style dining, where you get a little bit of so many different things. I really prefer it to going out and everyone ordering their own big entree of food and taking home leftovers. This dish is a great one for a small-plate style meal, where everyone can take some of the sweet and vinegary peppers and creamy mozzarella and nibble before moving onto the next plate.


Ingredients
6 bell peppers (red, yellow, orange)
1/4 cup red wine vinegar
1 clove garlic, minced
Salt and black pepper
2 tbsp. extra virgin olive oil
2 tbsp. capers
1/2 lb. fresh mozzarella


Directions
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.
2. Place the bell peppers on the baking sheet and roast for 45 minutes, rotating them every 15 minutes so that they char evenly.
3. Remove from the oven and place in a glass bowl. Cover tightly with cling wrap and let them cool until you can handle them.
4. Remove the seeds and skin and slice into 1/4" strips.
5. Place in a clean mixing bowl and toss with red wine vinegar, garlic and a little salt. Cover and marinate in the refrigerator for at least one hour or overnight.
6. Remove from the marinade and arrange on a large serving plate. Add a little salt and fresh pepper and drizzle with olive oil. Sprinkle with capers and place the sliced mozzarella over top or on the side.
7. Serve with some good bread, like an olive focaccia loaf or something with a salty bite.