2 lbs bell peppers (5-6 assorted small, large peppers)
8 oz burrata or mozzarella cheese
fresh basil leaves
For the Vinaigrette
1 teaspoon dijon mustard
1/4 cup ultra-premium olive oil
splash of lemon juice (optional)
salt and pepper
Preheat your oven to 400 degrees. On a baking sheet with parchment paper, add your assorted bell peppers either large bell peppers in slices or whole roasted small peppers. Season peppers with salt and pepper and olive oil. Roast peppers in the oven for 40-50 minutes or until soft and they have a nice char. Set peppers aside to cool. * You can also roast your peppers on a grill using this same method.
While the peppers cool, in a small bowl, mix your lemon juice, dijon mustard, olive oil, salt and pepper
Cut up your peppers into desired sizes and then on a plate or serving tray add your peppers, burrata or mozzarella cheese, top with the fresh basil, your homemade dressing, and a sprinkle of sea salt and pepper.