This recipe is the perfect dish to impress your guests and enjoy with some crusty bread and a nice crisp glass of white wine! Roasting your own peppers may seem tedious, but in this recipe I’m using a hands off approach where the skins will slide right off after roasting. Serve with an extra drizzle of Olivo Amigo Joy Olive Oil and dig in!

Ingredients

• 3 pounds mixed bell peppers and chiles, (I used 2 red, 2 yellow, 2 orange, and 1 poblano) seeded, cut off of cores into quarters
• 6 garlic cloves, lightly crushed
• ⅓ cup Olivo Amigo Joy Olive Oil
• Kosher salt
• Freshly ground pepper
• 12 ounces. fresh mozzarella
• Basil leaves (for serving)
• 1 tablespoon Spark balsamic vinegar

Instructions

1. Preheat the oven to 325°F. Toss peppers, chiles, garlic, and Olivo Amigo Joy Olive Oil in a Dutch oven or heavy roasting pan; season with salt and pepper and toss again to coat. Cover and roast, tossing occasionally, until peppers are very tender, 2–2½ hours. Let cool.
2. Arrange the roasted peppers on a platter. Top peppers with mozzarella and basil. Measure out 3 Tbsp. of the oily juices left behind and transfer to a small bowl. Add vinegar; season with salt. Stir to combine, then drizzle dressing over salad.
3. The peppers can be roasted 1 week ahead. Cover and chill.

Not feeling up to the task of roasting your own peppers? Go ahead and use jarred pre-made roasted peppers. Make sure to add plenty of Olivo Amigo Joy Olive Oil and balsamic to make sure the flavor of the dish is still elevated.