Yields Serves 6 to 8 Total Time 30 mins
AuthorElizabeth Sfatcu, Yucaipa, CA,
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."

How to Make It

Step 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.

Step 2
2

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

Step 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.

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

Directions

Step 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.

Step 2
2

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

Step 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.

Roasted Tricolored Peppers and Goat Cheese

Search All of Sunset's Recipes