Tricolore Antipasto

Photo: anna Savino

Ingredients

3 red bell peppers

olive oil

1 clove of garlic

basil

15 mini mozzarella balls

salt and pepper

Preparation

Roast peppers under the broiler on high heat.

When the skin starts to char and the peppers are cooked take them out of the oven.

Put them in a paper grocery bag and close so you can easily take off the skins.

When they cool down peel off skins and let cool.

Slice peppers into thin strips.

Cover with olive oil and season with salt and pepper adding sliced garlic.

Cut up basil leaves and let marinade for about at least an hour before serving.

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About

I made this for our "italian green white and red" festival but I only had orange peppers. Being also St. Patrick's Day, I decided it was fine because the Irish flag is the same but with orange instead of red! This is very simple but very tasty and fun!