Mary Leone'S Summer Cold Appetizer



  1. 4 large red bell peppers
  2. 2 large Jersey tomatoes, sliced
  3. 1/2 lb. Mozzarella cheese, sliced 1/4-inch thick
  4. 12 large basil leaves
  5. extra virgin olive oil


  1. Roast peppers on foil-lined tray in broiler.
  2. Turn with tongs until skin is blackened on all sides, then put peppers in a brown paper bag for 15 to 20 minutes to cool.
  3. Remove peppers and place on large serving plate.
  4. Peel off blackened skin and carefully remove seeds.
  5. Cut peppers into strips.