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Roasted Bell Pepper Caprese
I love this roasted bell pepper caprese recipe! It is SO easy, so delicious and filled with so much flavor. We’re pairing with a Calabrian chili vinaigrette to drizzle over the caprese as well which takes this salad up a notch!
Looking for more caprese recipes? Start with our Peach and Burrata Caprese Salad, Roasted Tomato Caprese and Prosciutto Sandwich and Caprese Salad with a Honey Cilantro Lime Dressing!
What ingredients do you need to make this roasted bell pepper caprese recipe?
Bell peppers: to make roasted peppers! We are using assorted peppers, but you can use any your heart desires! During peak pepper season (like right now), I’ll use an assortment of anything I can find at the Farmer’s Market. You can even throw in jalapeno peppers or shishito peppers to spice it up!
Mozzarella or burrata: I love the creamy texture of mozzarella or burrata for this. Just torn apart and gently layered around the final caprese.
Fresh basil leaves: Finishing off this recipe with fresh basil. You can also use other herbs like mint here as well.
For the Calabrian chili dressing: Calabrian chili, lemon juice and zest, dijon mustard, olive oil, salt and pepper.
Olive oil, kosher salt and black pepper
Optional additions: Summer tomatoes, nuts like pine nuts or walnuts, to top with pesto or to serve with crusty bread!
Instructions to make this caprese
Roast your bell peppers
Preheat your oven to 400 degrees F. On a baking sheet with parchment paper, add your assorted bell peppers either large bell peppers in slices, or whole roasted small peppers. I personally like to do a mix of both. Season with salt, pepper and olive oil.
Roast for 40-50 minutes until soft and they have a char. Set aside to cool. Tip: You can also roast your peppers on a grill this same way if you prefer!
Make your dressing
In the meantime, make your dressing. In a small bowl, mix your calabrian chili, lemon juice and zest, dijon mustard, olive oil, salt and pepper.
Assemble!
On a serving platter, layer on your roasted bell peppers, add your burrata or mozzarella, finish with basil, your dressing, a sprinkle of flakey salt and black pepper.
What to serve with this roasted pepper caprese recipe recipe
- Little Gem Salad with Yogurt Ranch
- Cauliflower & Mushroom Bolognese
- Harissa & Sumac Roasted Chicken with Tzatziki
- Roasted Salt and Pepper Bone-In Chicken Breast
If you do make this roasted pepper caprese recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Watch How To Make This Recipe
Roasted Bell Pepper Caprese
Ingredients
- 2 pounds bell peppers 5-6 assorted small, large peppers
- 8oz burrata or mozzarella
- fresh basil leaves
- salt and pepper to taste
For the Calabrian Chili Vinaigrette
- 1 tablespoon calabrian chili
- 1 teaspoon dijon mustard
- 1/4th cup olive oil
- splash of lemon juice optional
- salt and pepper to taste
Instructions
- Roast your bell peppers. Preheat your oven to 400 degrees F. On a baking sheet with parchment paper, add your assorted bell peppers either large bell peppers in slices, or whole roasted small peppers. I personally like to do a mix of both. Season with salt, pepper and olive oil.
- Roast for 40-50 minutes until soft and they have a char. Set aside to cool. Tip: You can also roast your peppers on a grill this same way if you prefer!
- Make your dressing. In the meantime, make your dressing. In a small bowl, mix your calabrian chili, lemon juice and zest, dijon mustard, olive oil, salt and pepper.
- Assemble! On a serving platter, layer on your roasted bell peppers, add your burrata or mozzarella, finish with basil, your dressing, a sprinkle of flakey salt and black pepper.
