Roasted Bell Pepper Caprese

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.