Ingredients Jump to Instructions ↓

  1. 2 large red bell peppers

  2. 2 large yellow bell peppers

  3. 1/4 cup extra-virgin olive oil

  4. 2 tablespoons red wine vinegar Juice of

  5. 1 lemon

  6. 1 small clove garlic, thinly sliced

  7. 6 branches fresh thyme Salt Freshly ground pepper to taste

  8. 12 black olives

  9. 1 large orange, peeled, sliced

  10. 2 ounces soft goat cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 375 °F (190 °C). Arrange peppers on a foil-lined baking sheet and bake until blackened and soft, 25 to 30 minutes, turning once or twice. Transfer to a bowl, cover with plastic wrap and let stand 10 minutes. Meanwhile, for marinade, combine oil, vinegar, lemon juice, garlic, leaves from about half the thyme, salt and pepper in a large bowl. While peppers are still hot, slip off skin and scrape out seeds. Cut each pepper into quarters. Add to marinade and refrigerate 2 to 3 hours. To serve, arrange peppers on 4 plates. Garnish with olives, oranges and remaining thyme. Crumble goat cheese over and add additional ground pepper.


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