Place oven rack in highest position and turn oven broiler on high.
Wash and thoroughly dry tomatoes and peppers.
Place them in oven proof dish and slather in olive oil, ensuring all surfaces are covered.
Place in oven, on top rack under broil, with oven door cracked open.
Monitor roasting vegetables and rotate as necessary to ensure an even roast.
Remove tomatoes from oven with skins start to split open, sprinkle basil over them and set aside.
Remove peppers from oven when skins are evenly charged.
mmediately place peppers in paper grocer bag, gold top down securely to minimize air space within and allow to set for 20 minutes.
Remove peppers from bag, peels off skins, remove seeds and pith and cut into thin slices.
Meanwhile plate greens on large serving platter, evenly distribute roasted vegetables and mozzarella cheese on top.
Evenly drizzle lemon juice over greens, then evenly drizzle balsamic vinegar and olive oil over top.
Garnish with ground peppercorn