Roasted Pepper Panzanella Salad

4 large red peppers (about 2 lb.), roasted, peeled and cut

  into 2-inch strips

1/4C kalamata olives, pitted and cut in half

½ red onion, peeled and thinly sliced

2 garlic cloves, peeled and thinly sliced

2 Tbsp. red wine vinegar

1 Tbsp. balsamic vinegar

¼ tsp. crushed red pepper flakes

5 Tbsp. olive oil

1/4C fresh basil leaves, thinly sliced

½ loaf country-style bread (about 12 oz.), torn into pieces

2 Tbsp. olive oil

1 tsp. spice rub

5 oz. fresh mozzarella, torn into pieces

1 – 2C wild arugula

Preheat oven to 400F.  Toss bread with 2 tablespoons olive oil and spice rub and season with salt and pepper.  Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8 – 10 minutes.  Let cool.

Mix peppers with olives, onion, garlic, vinegars, red pepper flakes, olive oil and basil and set aside.  Mix in the bread pieces and set soften a bit.  Toss in the arugula and place on a platter.  Top with mozzarella pieces and gently toss in.

MAKES:  6 servings

Roasted Pepper Rolls filled with goat cheese

4 red peppers (or orange or yellow), ends removed, cut down one side

  to open, veins and seeds removed, roasted flat, peeled

5 oz. goat cheese, soft

10 Kalamata olives, pitted and chopped (optional)

freshly ground pepper

Whip the goat cheese until fluffy.  Add the olives and pepper.  Lay the peppers out flat and spread each with ¼ of the goat cheese mixture.  Tightly roll up like a jelly roll.

Wrap each roll in plastic wrap and chill until firm – about one hour.  Remove plastic wrap and slice into three-fourth-inch rounds.  Serve with toothpicks stuck through the colored part of the pepper.

MAKES:  6 - 8 servings