- 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
Grill peppers, without grill lid, over medium-high heat (350° to 400°), turning often, 5 to 7 minutes or until peppers look blistered.
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.
Combine peppers, oil, vinegar, and garlic; cover and chill at least 8 hours. Serve over goat cheese with bread slices.