Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Julianna Grimes
Recipe by Cooking Light September 2011

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 6 (serving size: about 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high. Arrange sweet peppers in a single layer on a foil-lined jelly-roll pan; broil peppers 4 minutes on each side or until blackened and tender. Cool. Combine peppers, olive oil, garlic, lemon rind, crushed red pepper, salt, and baby mozzarella balls; toss. Cover and refrigerate overnight, tossing occasionally. Let stand at room temperature for 30 minutes. Stir in basil leaves and lemon juice before serving. Serve with a slotted spoon.

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  • Kitchen Notes: Serve this stunning dish solo as a predinner nosh, or spoon over mixed lettuces for a fresh spin on salad. Reserve excess oil, and toss it with steamed brown rice or noodles.

Nutrition Facts

83 calories; fat 7.7g; saturated fat 1.8g; sodium 86mg.
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