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 tablespoon red wine vinegar
- Juice of 1 lemon
- 1 small clove garlic, thinly sliced
- 6 branches fresh thyme
- salt
- freshly ground pepper to taste
- 12 black olives
- 1 large orange, peeled, sliced
- 2 ounce soft goat cheese
Instructions
Yield: 4 servings. Heat oven to 375 degrees. Arrange peppers on a foil-lined baking sheet and bake until blackened and soft, 25 to 30 minutes, turning once or twice. Transfer to a bowl, cover with plastic wrap and let stand 10 minutes. Meanwhile, for marinade, combine oil, vinegar, lemon juice, garlic, leaves from about half the thyme, salt and pepper in a large bowl. While peppers are still hot, slip off skin and scrape out seeds. Cut each pepper into quarters. Add to marinade and refrigerate 2 to 3 hours. To serve, arrange peppers on 4 plates. Garnish with olives, oranges and remaining thyme. Crumble goat cheese over and add additional ground pepper.