Roasted Tricolored Peppers and Goat Cheese

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."

Yield: Serves 6 to 8
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 74%
  • Protein: 6.6g
  • Fat: 14g
  • Saturated fat: 6.6g
  • Carbohydrate: 4.5g
  • Fiber: 1.3g
  • Sodium: 338mg
  • Cholesterol: 22mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. Meanwhile, mix 2 tbsp. oil, the vinegar, salt, and sugar. Slice cheese and set on a serving plate.
  3. 3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Tricolored Peppers and Goat Cheese Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy