Roastedsweetpepperssourorangevinaigrettegoatcheese Recipes

GRILLED SWEET PEPPERS WITH GOAT CHEESE AND HERBS

Grilled Sweet Peppers with Goat Cheese and Herbs image

Provided by Martina McBride

Time 20m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound mini sweet peppers, stemmed, seeded and cut in half lengthwise
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
One 4-ounce package goat cheese
3/4 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme

Steps:

Preheat a grill to 350 to 400 degrees F, or medium-high heat.
Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika.
Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes.
Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme.

ROASTED SWEET PEPPERS, SOUR ORANGE VINAIGRETTE & GOAT CHEESE

Roasted Sweet Peppers, Sour Orange Vinaigrette & Goat Cheese image

Make and share this Roasted Sweet Peppers, Sour Orange Vinaigrette & Goat Cheese recipe from Food.com.

Provided by AmyThielen

Categories Peppers

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 red bell peppers
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
fine sea salt & freshly ground black pepper
1 pinch sugar
1 pinch red pepper flakes
2 tablespoons fresh orange juice or 2 tablespoons tangerine juice
2 tablespoons fresh lemon juice
2 ounces goat cheese or 2 ounces feta cheese, crumbled
baguette or country bread, sliced and toasted on a hot grill, for serving

Steps:

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.

Nutrition Facts : Calories 89.3, Fat 7.3, SaturatedFat 2.2, Cholesterol 5.6, Sodium 38.8, Carbohydrate 4, Fiber 1, Sugar 2.5, Protein 2.1

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