Roasted Marinated Peppers with Goat Cheese

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
  • 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 ounces 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.

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