Prep 0 mins
Cook 30 mins
Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf
- 3 red bell peppers
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- fine sea salt & freshly ground black pepper
- 1 pinch sugar
- 1 pinch red pepper flakes
- 2 tablespoons fresh orange juice or 2 tablespoons tangerine juice
- 2 tablespoons fresh lemon juice
- 2 ounces goat cheese or 2 ounces feta cheese, crumbled
- baguette or country bread, sliced and toasted on a hot grill, for serving
- Turn on two gas-fired stovetop burners (or fire up the grill) and roast the peppers directly on the flames, turning them often with tongs, until fully blackened. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let steam until cool enough to touch.
- Rub off the black skins, cut out the stems, remove the seeds, and rip the peppers in half. Cut the pepper flesh into strips and then on the diagonal into 1-inch-wide diamonds.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until it turns light golden brown. Add the peppers, season with ¼ teaspoon salt, a few cranks of pepper, and a pinch of sugar, and cook over medium-low heat, stirring occasionally, until the peppers soften and sweeten, about 15 minutes.
- Meanwhile, for the sour orange vinaigrette, whisk together the remaining 1 tablespoon olive oil, ½ teaspoon salt, black pepper to taste, the red pepper flakes, and the orange and lemon juices.
- Lay the cooked peppers out on a platter, drizzle with the sour orange vinaigrette, and top with the crumbled cheese. Serve warm or at room temperature, with grilled bread.
I wanted to try something that I would not normally make. This was an easy recipe. My husband roasted the peppers on our gas stove for me. I chose to use the goat cheese instead of the feta cheese. Even with the red pepper flakes, it was not spicy. I made this for "New Kids On the Block" recipe tag.