marinated bocconcini + roasted red pepper salad

1 large each, red bell pepper & yellow bell pepper
15 mL (1 tbsp) Western Family extra virgin olive oil
15 mL (1 tbsp) Western Classics balsamic vinegar
10 mL (2 tsp) fresh rosemary, minced
5 mL (1 tsp) fresh thyme, minced
5 mL (1 tsp) garlic, minced
2 mL (¼ tsp) salt
3 mL (½ tsp) dry crushed red pepper flakes
2 mL (¼ tsp) coarse black pepper
1 large jalapeño pepper seeds removed and minced
4 large bocconcini balls (fresh mozzarella)
butter lettuce
optional: radicchio, marinated artichoke
halves, kalamata olives

1. Halve peppers. Remove seeds and place cut-side down, on a baking sheet under the broiler. Broil until blackened. Place in a small paper
bag until cool.

2. Mix together next 9 ingredients in a medium bowl to make marinade.

3. Slice the bocconcini balls into thin rounds and place in the marinade. Toss to coat all pieces of cheese.

4. Peel blackened skin from peppers. Cut each half into 2 or 3 strips. Add to the bowl; toss again to coat well. Cover and refrigerate for at least 3 hours.

5. To serve, arrange leaves of lettuce on cold plates and arrange bocconcini and pepper pieces around and on top. Drizzle any remaining marinade over top.

6. Add optional ingredients, if using, to make a simple but tasty cold plate.

Makes 4 appetizer servings.

Nutritional Analysis:
Calories 209, Protein 12 g, Fat 9 g, Carbohydrate 6 g, Fibre 1.5 g