Roasted Marinated Peppers with Goat Cheese

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Roasted Marinated Peppers with Goat

Cheese

 

2 large red bell peppers

2 large yellow bell

peppers

1/4 cup extra-virgin olive oil

2 tablespoons red wine

vinegar

juice of 1 lemon

1 small clove garlic, thinly sliced

6 branches

fresh thyme

salt

freshly ground pepper to taste

12 black olives

1

large orange, peeled, sliced

2 ounces soft goat cheese

 

Heat oven to 375 degrees.

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. Serves

4.