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Yield: 4 servings
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
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.
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Roasted Marinated Peppers with Goat Cheese