Ingredients
2 each large sweet yellow, red and green peppers1 small red onion, thinly sliced6 tablespoons olive oil3 tablespoons balsamic vinegar1 tablespoon each minced fresh oregano, rosemary, basil and parsley1 garlic clove, minced1/2 teaspoon garlic powder1/2 teaspoon cayenne pepper1/2 teaspoon pepper1/4 teaspoon salt1 cup cherry tomatoes, halved1 carton (8 ounces) fresh mozzarella cheese pearls5 fresh basil leaves
Preparation
Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion.
In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.
Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
