Roasted Marinated Peppers with Goat Cheese
Recipe: Appetizer : Roasted Marinated Peppers with Goat Cheese - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
2 large each: red bell peppers, 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 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.
"I baked this in an 8inch pan as someone suggested and had a major fail. I reduced the temp to 160 but I don't think it was reduced enough, rose so much in the middle and not at all on the outside. I'm going to give it a another go tonight as the flavour was pretty good!" - kjs0785
"I love this chocolate cake, it is excellent. I've made it several times and every time it is moist with a beautiful flavour. Made it again today for afternoon tea and everyone loved it. I served it with whipped cream and strawberries. This recipe is a definite keeper and I will be making it for years to come. Thank you for sharing such a great recipe." - dianney
"I tried this today, minus the celery seed, added minced garlic. I only had thinly sliced, boneless, skinless chicken breast on hand, so used that. I loved it, and will try it again using different hot sauces (we have at least a dozen kinds in the pantry b/c of DH). DH enjoyed it, as well as my ... " - miss tinkerbell
"Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite..." - karena
"You might as well bake pumpkin bread in the large batch called for here, because everyone ..." - jjohn32
"A simple, moist, yummy carrot cake with cream cheese frosting." - stephanie