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Roasted Bell Pepper Caprese


  • 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.



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