| 1 tbsp. | Olive oil |
| 3/4 cup | Balsamic vinegar |
| 1 | Green bell pepper |
| 1 | Orange or red bell pepper |
| 1 | Yellow bell pepper |
| 1 | Carrot |
| 12 | Grape or cherry tomatoes |
| 1/4 cup | Whole wheat croutons |
| 6 oz. | Mozzarella cheese |
| | Parsley for garnish |
Slice peppers and mozzarella cheese into long julienne strips. Place peppers in a large bowl or ziplock bag and add olive oil and balsamic vinegar. Stir or shake to coat; can marinate overnight or at least 15 minutes.Take 4 cherry or grape tomatoes and place in center of each shallow bowl (this will be the "Center" of the flower). After peppers are marinated, place equal amounts into the bowls (reserve balsamic marinade) alternating colored slices around edge of bowl to create a "Flower" effect. Place cheese slices among the "flower petal" peppers. After peppers and cheese are arranged, pour equal amounts of balsamic marinade into each bowl. Shred carrot over each bowl for a confetti effect. Place equal amounts of croutons into each bowl. Sprinkle with parsley if desired. Keep chilled until ready to serve. Serves 4.
I like to serve this around the holidays with green and red peppers only for a festive look.