Title: Roasted peppers with mozzarella & carameliz
 Categories: Italian, Vegetables
      Yield: 6 Servings
 
      4 md Yellow and red bell peppers
      2 tb Extra-virgin olive oil
     18    Garlic cloves, sliced
    1/4 c  Plus 1-1/2 teaspoons
           Balsamic vinegar
      2    Sprigs of fresh thyme OR
    1/4 ts Dried
      6 oz Fresh mozzarella cheese,
           Sliced as thin as possible
    1/4 c  Coarsely chopped flat-leaf
           Parsley or fresh basil
           Freshly ground black pepper
 
  1.  Roast the bell peppers directly over a gas flame or under the
  broiler as close to the heat as possible, turning, until charred all
  over, about 5 minutes. Enclose the peppers in a paper bag and set
  aside for 10 minutes to steam.  With a small knife, scrape off the
  blackened skin; remove the cores, seeds and ribs. Rinse under running
  water. Slice the peppers lengthwise into 1-inch strips.  (The recipe
  can be prepared to this point up to 3 days ahead; cover and
  refrigerate.) 2. In a small nonreactive skillet, combine the olive
  oil and garlic. Cover and cook over very low heat until the garlic is
  very tender, 7 to 10 minutes. Uncover the pan, increase the heat to
  moderate and cook until browned, about 2 minutes. Stir in the vinegar
  and thyme and cook for 1 minute. 3. To assemble, decoratively arrange
  the pepper strips and mozzarella slices on 6 small plates.  Spoon the
  caramelized garlic dressing over the peppers and cheese and sprinkle
  the parsley and black pepper on top. Serve at room temperature.  (The
  salad can be assembled up to 2 hours before serving.)