Difficulty:[usr 1]
Wash the tomatoes, dry them and cut them into slices. Drain the mozzarella and cut it into slices. Arrange the mozzarella slices alternately with the tomato slices in a deep dish. Salt and pepper, sprinkle with basil leaves, drizzle with olive oil, add the olives and leave to marinate a little in the fridge.
Roast the peppers under the broiler for about 30 minutes, turning often, until the skin is evenly blistered.
Wrap them in a plastic bag to let them cool. Unwrap the peppers, peel them, remove the seeds and white filaments, then cut the flesh into strips.
Peel and mince the garlic cloves. Arrange the peppers in a deep dish, add the garlic cloves, salt and pepper, sprinkle with basil leaves and rosemary sprigs, then drizzle with olive oil and leave to marinate for 1 hour in the fridge.
Chef Hubert's culinary ideas
