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Grilled peppers and cheese
1 large red bell pepper
1 large yellow bell pepper
1 8oz ball fresh mozzarella cheese, sliced
oil for brushing (olive or canola)
Heat grill to high. Brush peppers all over with a little oil. Grill peppers on high heat until skin blackens all over. Remove from grill and place in a bowl. Cover with plastic wrap and let sit for 10 - 15 minutes. Remove wrap (watch out for steam). Place peppers on a cutting board. Slice off tops, carefully pouring extra "juice" back into bowl. Be careful, it will be hot. Scrape skin off peppers. Reheat pepper flesh on grill if desired. Slice peppers into thick strips and alternate them on a plate with cheese slices. Drizzle with vinaigrette.
3 tbs red wine vinegar
1 tsp dijon mustard
1 clove garlic
salt, pepper to taste
1/4 - 1/2 cup olive oil (depending on how "zingy" you want it)
Add all ingredients except oil to a non-reactive container. Whisk in oil until emulsified. The more oil you use, the less "zing."