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."

This Story Originally Appeared On sunset.com

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Recipe Summary test

total:
30 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

166 calories; calories from fat 74%; protein 6.6g; fat 14g; saturated fat 6.6g; carbohydrates 4.5g; fiber 1.3g; sodium 338mg; cholesterol 22mg.
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