Grilled Peppers with Mozzarella Caper Basil Vinaigrette
Elevate your grilled vegetable game with this vibrant and flavorful recipe for Grilled Peppers with Mozzarella Caper Basil Vinaigrette. Perfectly charred bell peppers form the smoky, tender base for creamy slices of fresh mozzarella, all brought to life by a zesty homemade dressing featuring briny capers, aromatic basil, and a touch of honey for balance. With just 15 minutes of prep and a quick grill, this dish is ideal for summer gatherings, an elegant appetizer, or a light yet satisfying side. The harmonious blend of caramelized peppers, velvety cheese, and bright, herbaceous vinaigrette ensures every bite is a celebration of fresh, wholesome flavors. Serve it warm or at room temperature for a crowd-pleasing addition to any meal. Keywords: grilled peppers, mozzarella, caper basil vinaigrette, easy summer recipes, healthy vegetable side dishes.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 whole Bell peppers (red, yellow, or orange)
- 225 grams Fresh mozzarella
- 60 ml Extra virgin olive oil
- 2 tablespoons Capers, rinsed
- 15 grams Fresh basil leaves, chopped
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Honey
- 1 clove Garlic, finely minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your grill or grill pan to medium-high heat.
Wash and dry the bell peppers. Cut them in half lengthwise, removing the seeds and stems.
Lightly brush the pepper halves with olive oil and season with a pinch of salt and pepper.
Grill the peppers cut-side down for 4-5 minutes or until grill marks appear. Flip and cook the other side for another 4 minutes, until slightly charred and tender. Remove from heat and let them cool slightly.
While the peppers are grilling, prepare the vinaigrette. In a small bowl, whisk together olive oil, capers, basil, lemon juice, honey, garlic, salt, and black pepper until emulsified.
Slice the fresh mozzarella into 1/4-inch thick slices.
Arrange the grilled peppers on a serving platter, skin-side down. Top each pepper half with a slice or two of mozzarella.
Drizzle the caper basil vinaigrette over the peppers and mozzarella.
Garnish with a few additional chopped basil leaves if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 9.0 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 412 mg | 32% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
