---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Vegetables
       Yield: 6 servings
       4 md Yellow and red bell peppers
       2 tb Extra-virgin olive oil
      18    Garlic cloves, sliced
     1/4 c  Plus 1-1/2 teaspoons
            Balsamic vinegar
       2    Sprigs of fresh thyme OR
     1/4 ts Dried
       6 oz Fresh mozzarella cheese,
            Sliced as thin as possible
     1/4 c  Coarsely chopped flat-leaf
            Parsley or fresh basil
            Freshly ground black pepper
   1.  Roast the bell peppers directly over a gas flame
   or under the broiler as close to the heat as possible,
   turning, until charred all over, about 5 minutes.
   Enclose the peppers in a paper bag and set aside for
   10 minutes to steam.  With a small knife, scrape off
   the blackened skin; remove the cores, seeds and ribs.
   Rinse under running water. Slice the peppers
   lengthwise into 1-inch strips.  (The recipe can be
   prepared to this point up to 3 days ahead; cover and
   refrigerate.) 2. In a small nonreactive skillet,
   combine the olive oil and garlic. Cover and cook over
   very low heat until the garlic is very tender, 7 to 10
   minutes. Uncover the pan, increase the heat to
   moderate and cook until browned, about 2 minutes. Stir
   in the vinegar and thyme and cook for 1 minute. 3. To
   assemble, decoratively arrange the pepper strips and
   mozzarella slices on 6 small plates.  Spoon the
   caramelized garlic dressing over the peppers and
   cheese and sprinkle the parsley and black pepper on
   top. Serve at room temperature.  (The salad can be
   assembled up to 2 hours before serving.)