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 Snacks
Rated 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

Ingredients

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

Directions

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.






Latest Reviews

"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

Happy cooking...