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 (chevre)
- 2 tablespoons fresh oregano leaves
- Warm ciabatta bread
- Heat a grill to high (450u0b0 to 550u0b0). 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.
- Meanwhile, mix 2 tbsp. oil, the vinegar, salt, and sugar. Slice cheese and set on a serving plate.
- 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.
bell peppers, olive oil, rice vinegar, salt, sugar, goat cheese, oregano, bread
Taken from www.myrecipes.com/recipe/tricolored-peppers-goat-cheese (may not work)