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🍽️ Roasted Pepper and Mozzarella Salad with Sage

374 kcal · 30 min · 4 servings

Ingredients

• 1 kg bell peppers (mixed)
• 1 onion
• 200 g mozzarella
• 6 tbsp white wine vinegar
• 8 tbsp olive oil
• 1 sprig sage
• 0.5 bunch basil
• salt (pepper)

Instructions

1. 1. Wash the peppers and cut them into quarters.
2. 2. Remove the seeds and pat the pepper pieces dry with a kitchen towel.
3. 3. Line a baking tray with aluminum foil.
4. 4. Place the pepper pieces on the tray with the skin side facing up.
5. 5. Preheat the oven to 250 degrees Celsius.
6. 6. Bake the peppers in the oven for 15 minutes.
7. 7. Let the roasted peppers cool down completely.
8. 8. Peel the skin off the pepper pieces.
9. 9. Peel the onion.
10. 10. Slice the onion into thin rings.
11. 11. Slice the mozzarella.
12. 12. Arrange the peppers, onion rings, and mozzarella slices alternately on a serving platter.
13. 13. Whisk vinegar, salt, and pepper together in a small bowl.
14. 14. Add 6 tablespoons of olive oil to the vinegar mixture and whisk everything well.
15. 15. Pour the marinade evenly over the salad.
16. 16. Heat the remaining olive oil in a small pan.
17. 17. Fry the sage leaves in it until crispy.
18. 18. Scatter the basil leaves and crispy sage leaves over the finished salad.

Nutrition per serving

• kcal: 374
• Protein: 12 g · Fett/Fat: 31 g · Carbs: 11 g