Name: Roasted Marinated Peppers with Goat Cheese
Ingredients: 2 large red bell peppers; 2 large yellow bell peppers; 1/4 cup extra-virgin olive oil; 2 tablespoon 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 ounce soft goat cheese

Roasted Marinated Peppers with Goat Cheese

Ingredients

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

Instructions

Yield: 4 servings. 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.