1 lb. any color bell peppers, halved, seeds and ribs removed
½ head of garlic
½ cup extra-virgin olive oil
¾ tsp. kosher salt
1 Tbsp. balsamic vinegar
2 mozzarella balls, sliced
Fresh basil, for garnish
Place a rack in middle of oven and preheat to 350°. Toss bell peppers, garlic, oil, and salt in a shallow 2-qt. baking dish to combine. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80–90 minutes. Let cool slightly, then add vinegar and toss to coat. Place sliced mozzarella onto a serving plate, top with peppers, and drizzle with the oil and vinegar in the baking dish. Serve with fresh basil.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.