Ingredients
2 pounds bell peppers 5-6 assorted small, large peppers
8oz burrata or mozzarella
fresh basil leaves
salt and pepper to taste
For the Calabrian Chili Vinaigrette
1 tablespoon calabrian chili
1 teaspoon dijon mustard
1/4th cup safflower oil
splash of lemon juice optional
salt and pepper to taste
Roast your bell peppers. Preheat your oven to 400 degrees F. On a baking sheet with parchment paper, add your assorted bell peppers either large bell peppers in slices, or whole roasted small peppers. I personally like to do a mix of both. Season with salt, pepper and olive oil.
Roast for 40-50 minutes until soft and they have a char. Set aside to cool. Tip: You can also roast your peppers on a grill this same way if you prefer!
Make your dressing. In the meantime, make your dressing. In a small bowl, mix your calabrian chili, lemon juice and zest, dijon mustard, olive oil, salt and pepper.
Assemble! On a serving platter, layer on your roasted bell peppers, add your burrata or mozzarella, finish with basil, your dressing, a sprinkle of flakey salt and black pepper.