Roasted Marinated Peppers With Goat Cheese

Name: Roasted Marinated Peppers With Goat Cheese
Ingredients: 2 large red bell peppers; 2 large yellow bell peppers; 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 lemon, juice of; 1 clove garlic, thinly sliced; 6 sprigs fresh thyme; salt; freshly ground pepper; 12 black olives; 1 large orange, peeled,sliced; 2 ounces soft goat cheese

12 ingredients

9 steps

Ingredients

2 large red bell peppers
2 large yellow bell peppers
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juice of
1 clove garlic, thinly sliced
6 sprigs fresh thyme
salt
freshly ground pepper
12 black olives
1 large orange, peeled,sliced
2 ounces soft goat cheese

Directions

1

Heat oven to 375 degrees F (190 degrees C).
2

Arrange peppers on a foil-lined baking sheet and bake until blackened and soft, 25-30 minutes, turning once or twice.
3

Transfer to a bowl, cover with plastic wrap and let stand 10 minutes (this helps steam the peppers in their skins, and makes skin removal easier).
4

Meanwhile, make the marinade: combine oil, vinegar, lemon juice, garlic, leaves from about half the thyme, salt and pepper in a large bowl.
5

While peppers are still hot, slip off the skin and scrape out seeds; remove stems.
6

Cut each pepper into quarters.
7

Add roasted peppers to the marinade and refrigerate for 2-3 hours.
8

To serve, arrange peppers on 4 plates, garnish with olives, oranges and remaining thyme, and crumble goat cheese over and season with additional freshly ground pepper.
9

Note: instead of all red wine vinegar, you can use 1 1/2 tablespoons red wine vinegar and 1 teaspoon balsamic, for even deeper and sweeter flavor. Chopped basil is also a delicious garnish.