Roasted Pepper And Heirloom Tomato Caprese

• 1 pound Mixed peppers (I used cherry peppers, anaheim and sweet baby bell peppers)
• 2 Medium heirloom tomatoes, cut in 1 inch slices
• 1 cup Heirloom cherry tomatoes, halved
• 1 Ball smoked mozzerella, torn
• 1/2 cup Basil, torn
• 1 bunch Chives, minced
• Drizzle of extra virgin olive oil
• Zest of 1 lemon
• Salt and pepper, to taste

1. Preheat the oven to 425 degrees. On a parchment-lined sheet tray, toss whole peppers with a glug of olive oil, salt and pepper. Char in oven for 20 minutes, being sure to flip halfway for even cooking. Remove and allow to cool.
2. Build the salad by layering peppers, heirloom tomatoes, herbs. lemon zest and cheese. Finish with a drizzle of olive oil, a good pinch of salt and fresh cracked pepper. Enjoy!

peppers, heirloom tomatoes, tomatoes, mozzerella, basil, chives, drizzle of extra virgin olive oil, lemon, salt

Taken from food52.com/recipes/77684-roasted-pepper-and-heirloom-tomato-caprese (may not work)