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
Recipe from Sunset

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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


  • 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


  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.
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