Roasted Sweet Peppers, Sour Orange Vinaigrette & Goat Cheese

Recipe by AmyThielen
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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