Mary Leone'S Summer Cold Appetizer
- 4 large red bell peppers
- 2 large Jersey tomatoes, sliced
- 1/2 lb. Mozzarella cheese, sliced 1/4-inch thick
- 12 large basil leaves
- extra virgin olive oil
- Roast peppers on foil-lined tray in broiler.
- 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.
- Remove peppers and place on large serving plate.
- Peel off blackened skin and carefully remove seeds.
- Cut peppers into strips.