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Roasted Tricolored Peppers and Goat Cheese





Yields
Serves 6 to 8



Total Time
30 mins

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."

su-Roasted Tricolored Peppers and Goat Cheese




 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories166
% Daily Value *
Total Fat 14g18%

Saturated Fat 6.6g33%
Cholesterol 22mg8%
Sodium 338mg15%
Total Carbohydrate 4.5g2%

Dietary Fiber 1.3g5%
Protein 6.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.