When making this height-of-summer appetizer, reader Elizabeth Sfatcu suggests roasting extra peppers and saving them in the freezer. "They come in handy for a quick salad," she says. "I'm happy I can skip the roasting and peeling part the second time."
3 bell peppers in a mix of colors such as red, yellow, orange, or green
4 tablespoons olive oil, divided
2 teaspoons unseasoned rice vinegar
1/2 teaspoon salt
Pinch of sugar
8 ounces fresh goat cheese (chèvre)
2 tablespoons fresh oregano leaves
Warm ciabatta bread
How to Make It
Heat a grill to high (450° to 550°). Rub peppers with 1 tbsp. oil. Grill peppers, turning often, until charred all over, about 10 minutes. Put in a bowl and cover with a towel to steam.
Meanwhile, mix 2 tbsp. oil, the vinegar, salt, and sugar. Slice cheese and set on a serving plate.
Peel peppers, stem, and slice; discard skins. Mix peppers with vinegar mixture and spoon over cheese. Drizzle with remaining 1 tbsp. oil and sprinkle with the oregano. Serve with bread.
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