ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Goat Cheese With Marinated Roasted Peppers

Prep time 5 mins
Grill time 7 mins
Stand time 10 mins
Chill time 8 hrs
Yield Makes 8 servings


  • 1 yellow bell pepper
  • 1 red bell pepper
  • 3 Anaheim chile peppers
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 2 garlic cloves, pressed
  • 1 (11-ounce) log goat cheese
  • French bread slices

How to Make It

  1. Grill peppers, without grill lid, over medium-high heat (350° to 400°), turning often, 5 to 7 minutes or until peppers look blistered.

  2. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Chop peppers.

  3. Combine peppers, oil, vinegar, and garlic; cover and chill at least 8 hours. Serve over goat cheese with bread slices.