Spring is here!  My family loves fresh roasted peppers served with fresh mozzarella cheese.  Or simply drizzle with olive oil and herbs de Provence and salt.  Or, dip them in ranch which is our daughter’s favorite.

Take a couple of red, orange, or yellow bell peppers.
Red is our favorite but there are so many colors available: orange, yellow, purple and, yes, green – but green doesn’t have the same sweet taste as the others and can be too harsh for this salad.

Here we go… Preparation

If you have an outdoor grill:
Rinse the peppers and wipe them dry.  Halve and pull out seeds, stem and veins. Put them directly onto the grill, turning every few minutes until both sides of the peppers are black and splitting.

Slice the roasted peppers into finger shapes.  Drizzle with olive oil (enough to cover peppers), sprinkle with freshly ground pepper, French sea salt and herbs de Provence.

If you want to make a more dressed up version, you can add 2 garlic cloves minced, a dash of red wine vinegar, a tablespoon of riced capers, a handful of fresh basil leaves, and 1/2 c. Nicoise olives, rinsed.