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Roasted Marinated Peppers with Goat Cheese recipe

A colorful and elegant first course, roastedred and yellow bell peppers dressed in a lemon-thyme viniagrette,garnished with black olives, orange slices and crumbled softgoat cheese.

Recipe: Roasted MarinatedPeppers with Goat Cheese

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
Freshly ground pepper to taste
12 black olives
1 large orange, peeled, sliced
2 ounces soft goat cheese

  • Heat oven to 375°F (190°C).
  • Arrange peppers on a foil-lined bakingsheet and bake until blackened and soft, 25 to 30 minutes, turningonce or twice. Transfer to a bowl, cover with plastic wrap andlet 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 offskin and scrape out seeds. Cut each pepper into quarters. Addto marinade and refrigerate 2 to 3 hours.
  • To serve, arrange peppers on 4 plates.Garnish with olives, oranges and remaining thyme. Crumble goatcheese over and add additional ground pepper.

    Makes 4 servings.

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  • Comments

    1 Comment


    These are so yummy! I just made them with marinated roasted red peppers and drizzled a little honey on top to cut the goat cheese taste. I love your blog! these look amazing and I m going to make them for next weekend. Did you toast the pistachios? I m wondering how that would be. How many little balls did the recipe make?

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