Roasted Marinated Peppers with Goat Cheese
Elevate your appetizer game with these Roasted Marinated Peppers with Goat Cheese, a vibrant and flavor-packed dish that’s as beautiful as it is delicious. Sweet red and yellow bell peppers are roasted to smoky perfection, then marinated in an herby blend of olive oil, red wine vinegar, garlic, and fresh parsley for a zesty and aromatic finish. Paired with creamy goat cheese spread over slices of crusty baguette, this recipe effortlessly combines bold, tangy flavors with luxurious textures. Perfect for entertaining or a sophisticated snack, this colorful dish is ready in under an hour and can be made ahead for convenience. A must-try for fans of roasted vegetables and Mediterranean-inspired cuisine!
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Recipe Information
Ingredients
- 2 pcs red bell peppers
- 2 pcs yellow bell peppers
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 pcs garlic cloves
- 2 tablespoons fresh parsley
- 0.5 teaspoons dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 ounces soft goat cheese
- 1 loaf baguette or crusty bread
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil for easy cleanup.
Place the red and yellow bell peppers on the baking sheet. Roast them in the oven for 20 minutes, turning occasionally, until the skins are charred and blistered on all sides.
Remove the peppers from the oven and immediately transfer them to a large bowl. Cover the bowl tightly with plastic wrap and let the peppers steam for 10 minutes. This will make it easier to peel the skins.
Peel the skins off the peppers once they are cool enough to handle. Remove the seeds and stems, then slice the peppers into thin strips approximately 1/2 inch wide.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic cloves, chopped parsley, dried oregano, salt, and black pepper to make the marinade.
Place the sliced peppers in a shallow dish and pour the marinade over them. Toss gently to combine, ensuring all the peppers are coated. Cover and let the peppers marinate in the refrigerator for at least 30 minutes or up to 4 hours for the best flavor.
When ready to serve, spread a generous layer of goat cheese onto slices of baguette or crusty bread.
Top each slice with a few strips of marinated peppers and drizzle with a little of the marinade for extra flavor.
Garnish with additional chopped parsley if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 3929 mg | 171% | |
| Total Carbohydrate | 267.8 g | 97% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 27.6 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1947 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
