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TwitThis-- Ruth W., York, Pennsylvania Preparation time: 20 minutes
Cooking time: 10 minutes
You Will Need
2 each large green, sweet red and yellow peppers, cut into 1-inch pieces
1 large red onion, halved and thinly sliced
1 pound bulk mozzarella cheese, cut into bite-size cubes
1 can (6 ounces) pitted ripe olives, drained and halved
Vinaigrette
2/3 cup olive oil
1/3 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
What to Do
1. Thread peppers onto metal or soaked wooden skewers; grill or broil for 10-12 minutes or until edges are browned. Remove from skewers and place in a large bowl.
2. Add onion, mozzarella and olives; toss gently. Cover and refrigerate.
3. In a jar with tight-fitting lid, combine vinaigrette ingredients, shake well. Pour over the pepper mixture just before serving; toss to coat.
Serves 10-12
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