8ozfresh mozzarella ballsCiliegine (1/3 oz size balls)
1/2recipeOregano Vinaigretteor Balsamic Vinegar and Extra virgin olive oil
lemonslices to finish dish
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Instructions
Preheat your grill on medium high
Skewer up all the peppers so they don’t fall through the grill grates.
Place them on your grill turning often
Some will cook and char faster than others. That is okay. You can peel off any large amounts of charred skin post grill.
Grill until they are tender. You can see them start to soften as you turn them.
Once they are grilled, remove and allow them to cool off for about 10-15 minutes.
Once they are cooled, peel any large charred skins off and place in a bowl.
Pour enough of the Oregano Vinaigrette OR give them a drizzle of Balsamic Vinegar, olive oil, salt and pepper to coat them all.
Set aside for them to come to full room temperature.
Once that happens, add the drained Mozzarella balls (use Ciliegine which are the small cheese balls).
Stir them gently to combine. If you use the Oregano Vinaigrette OR Balsamic Vinegar and Extra Virgin Olive Oil, squeeze some lemon on the Grilled Baby Peppers before serving.
Notes
You can use Balsamic Vinegar, Extra virgin olive oil, salt and pepper instead of the Oregano Vinaigrette.
Nutrition
Calories: 348kcal
Nutritional information is calculated online and should be used as a guide.