A colorful and elegant first course, roasted
red and yellow bell peppers dressed in a lemon-thyme viniagrette,
garnished with black olives, orange slices and crumbled soft
goat cheese.
Roasted Marinated
Peppers 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
Salt
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 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.
Makes 4 servings.
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