Grilled Red Pepper Salad

[concerned]

4 large sweet red peppers, charred under the broiler, skins removed, seeded and cut into 1/2-inch strips.
1/4 cup Colavita™ Extra-Virgin Olive Oil
2 tablespoons white vinegar
Fine sea salt to taste
1 tablespoon sugar
6 bocconcini or small mozzarella balls cut into quarters
1/2 pound provolone cheese in a chunk, cubed
1 large romaine, leaves separated and left whole
1 small radicchio, leaves separated and left whole
DIRECTIONSPlace the pepper strips in a bowl and combine them with the olive oil, vinegar, sugar, and salt. Allow to marinate about 30 minutes.

Line a platter with the lettuce leaves overlapping them with the radicchio leaves. Arrange the pepper strips among the leaves. Divide and add the cheeses among the pepper strips. Pour any of the pepper juice marinade left in the bowl over the salad. Serve.

Variation; add whole black oil cured olives to the platter. Serve with crusty bread.

[lucy]

All your recipes sound really good I'm going to try them! Thank you!

[frankcor]

My grandmother used to roast red peppers and long hot peppers on the charcoal grill. It always amazed me to watch her turn the peppers with her fingers and she never got burned. Italian grandmothers come with built in grill tools in their hands.

[concerned]

Love roasted red peppers. My gram did the same. You can add cut up boiled new potatato to the above salad.

[Clipper]

They also have heatproof mouths and tongues, from tasting the bubbling sauce, while it cooks. By the way, I found the smiley button on my toolbar again, Frank, lOL.