2of each, largePrime Time Green, Red and Yellow Bell Peppers
1smallred onion, thinly sliced
6tbspolive oil
3tbspbalsamic vinegar
1tbsp, eachminced fresh oregano, rosemary, basil and parsley
1clovegarlic, minced
1/2tspgarlic powder
1/2tspcayenne pepper
1/2tsppepper
1/4tspsalt
1cupcherry tomatoes, halved
8ozfresh mozzarella cheese pearls
5fresh basil leaves
Instructions
Broil the Prime Time Bell Peppers 4 inches from the heat until the skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion.
In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.
Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.