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Roasted Marinated Peppers With

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Ingredients

Adjust Servings:
2 large red bell peppers
2 large yellow bell peppers
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juice of
1 clove garlic, thinly sliced
6 sprigs fresh thyme
salt
freshly ground pepper
12 black olives
1 large orange, peeled,sliced
2 ounces soft goat cheese

Nutritional information

263.5
Calories
177 g
Calories From Fat
19.7 g
Total Fat
5 g
Saturated Fat
11.2 mg
Cholesterol
176.4 mg
Sodium
18.5 g
Carbs
4.1 g
Dietary Fiber
8.4 g
Sugars
5.4 g
Protein
282g
Serving Size

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Roasted Marinated Peppers With

Features:
    Cuisine:

    Such great flavours together. I love finding new things to do with goats cheese and this rates among the best.

    • 245 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Roasted Marinated Peppers with Goat Cheese, Sweet roasted peppers in a delicious side dish or appetizer!, Such great flavours together I love finding new things to do with goats cheese and this rates among the best , This makes a wonderful appetizer Instead of dividing it up into four plates I arranged some of everything on a bigger platter to take to a function Very well received Toothpicks or forks nearby are handy used red wine and balsamic vinegars and 4 red peppers, although I didn’t get them all on the platter and so we get to munch on the remainders at home today! I had fresh thyme sprigs and basil leaves that I cut up for garnish Exquisite tastes, thanks for the posting!


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    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.

    Avatar Of Dahlia Simmons

    Dahlia Simmons

    Global gastronaut exploring the diverse cuisines and flavors of the world.

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