Ingredients
-
2
-
2
-
1/4
-
2
-
1
-
1
-
6
-
-
-
12
-
1
-
2
-
-
-
Directions
Steps
|
1
Done
|
Heat Oven to 375 Degrees F (190 Degrees C). |
|
2
Done
|
Arrange Peppers on a Foil-Lined Baking Sheet and Bake Until Blackened and Soft, 25-30 Minutes, Turning Once or Twice. |
|
3
Done
|
Transfer to a Bowl, Cover With Plastic Wrap and Let Stand 10 Minutes (this Helps Steam the Peppers in Their Skins, and Makes Skin Removal Easier). |
|
4
Done
|
Meanwhile, Make the Marinade: Combine Oil, Vinegar, Lemon Juice, Garlic, Leaves from About Half the Thyme, Salt and Pepper in a Large Bowl. |
|
5
Done
|
While Peppers Are Still Hot, Slip Off the Skin and Scrape Out Seeds; Remove Stems. |
|
6
Done
|
Cut Each Pepper Into Quarters. |
|
7
Done
|
Add Roasted Peppers to the Marinade and Refrigerate For 2-3 Hours. |
|
8
Done
|
to Serve, Arrange Peppers on 4 Plates, Garnish With Olives, Oranges and Remaining Thyme, and Crumble Goat Cheese Over and Season With Additional Freshly Ground Pepper. |
|
9
Done
|
Note: Instead of All Red Wine Vinegar, You Can Use 1 1/2 Tablespoons Red Wine Vinegar and 1 Teaspoon Balsamic, For Even Deeper and Sweeter Flavor. Chopped Basil Is Also a Delicious Garnish. |
