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CHEESE WITH ROASTED MARINATED PEPPERS
Ingredients
(serves 4)
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 190*C (75*F).
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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