![](https://static.wixstatic.com/media/nsplsh_87ab574bec7344829ec285428332c87e~mv2.jpg/v1/fill/w_147,h_220,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/nsplsh_87ab574bec7344829ec285428332c87e~mv2.jpg)
3 lb. mixed bell peppers and chiles
6 garlic cloves, lightly crushed
⅓cup extra-virgin olive oil
Kosher salt, freshly ground pepper
12oz. fresh mozzarella
Basil leaves (for serving)
1 Tbsp. white balsamic vinegarThe best cookie I've had in years. Thank you! –Jane Williams
Step 1
Preheat oven to 325°. Toss peppers, chiles, garlic, and oil in a Dutch oven or heavy roasting pan; season with salt and pepper and toss again to coat. Cover and roast, tossing occasionally, until peppers are very tender, 2–2½ hours. Let cool.
Step 2
Arrange half of peppers on a platter. Top peppers with mozzarella and basil. Measure out 3 Tbsp. of the oily juices left behind and transfer to a small bowl (save remaining peppers and their juices for another use; we love them tossed with pasta, layered into sandwiches, or stirred into frittatas). Add vinegar; season with salt. Stir to combine, then drizzle dressing over salad.
Step 3
Do Ahead: Peppers can be roasted 1 week ahead. Cover and chill.