One of my favourite salad/ vegetable/ cheese dishes. Roasting bell peppers gives them a nice and sweet flavour, enhanced by the balsamic glaze. Add some fresh basil and toasted almonds for color and crunch.
Ingredients (for two portions):
Two yellow bell peppers
250 grams of mozzarella cheese (two packs usually)
Half a cup (about five tablespoons) of balsamic vinegar
One teaspoon of honey
Salt and pepper
Almonds (or hazelnuts), chopped and toasted
Start by deseeding the bell peppers, removing the stems and cutting it into thin strips. Place some tin foil on a baking sheet and arrange the bell pepper strips on it so they don’t overlap. Drizzle with olive oil. Put the sheet in the oven and roast the peppers at medium temperature, about 180 degrees Celsius (or 350 F). This takes about twenty minutes – they should come out brown around the edges and quite soft.
Meanwhile, prepare the balsamic reduction: Heat the balsamic vinegar in a pan over high heat. Mix in the honey. Keep stirring until the liquid has reduced to about one third. Be careful not to let it reduce too much, otherwise it will turn into caramel and stick to the pan. Season with a pinch of salt. Cut or tear the cheese into pieces. When the peppers are done, arrange them with the cheese on the serving plates. Add the chopped almonds and fresh basil leaves and season with salt and pepper. Drizzle with the balsamic reduction and a little olive oil. Enjoy!