3 red bell peppers 3 yellow peppers 2/3 pound fresh mozzarella 2 large, ripe tomatoes, sliced and then each slice cut half 1/4 cup olive oil 2 Tablespoons balsamic vinegar Salt & freshly ground pepper
To roast peppers: Cut peppers in half lengthwise and place on a baking sheet, skin-side up. Place under broiler element until skin is charred. Remove peppers to a bowl and cover with plastic wrap and let sit for 10 minutes. Remove plastic and peel off skins when peppers are cool enough to handle.
Sprinkle the bottom of a baking dish with a little olive oil.
Slice fresh mozzarella to size of peppers pieces and tomatoes.
Cut each pepper piece in half and then in half again to make 4 square shaped pieces. Place a halved slice of tomato on top of each pepper piece and then top with a piece of cheese.
Place all in baking dish and sprinkle with salt and pepper.
Mix oil and vinegar together in a small bowl and drizzle over peppers. Serve at room temperature.