Roasted Sweet Peppers Sour Orange Vinaigrette Goat Cheese
Elevate your appetizer or side dish game with this vibrant Roasted Sweet Peppers with Sour Orange Vinaigrette and Goat Cheese. Sweet bell peppers are roasted to tender, smoky perfection, then dressed in a zesty sour orange vinaigrette made with a citrusy blend of orange and lime juice, honey, and Dijon mustard. Topped with creamy crumbled goat cheese and a sprinkle of fresh parsley, this dish strikes the perfect balance of bold flavors and inviting textures. Perfect for sharing, it can be served warm or at room temperature, with crusty bread on the side for a complete, crowd-pleasing experience. Whether you’re hosting a dinner party or upgrading your weeknight meals, this vibrant, Mediterranean-inspired recipe is as gorgeous as it is delicious.
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Recipe Information
Ingredients
- 4 large Sweet bell peppers
- 3 tablespoons Olive oil
- 3 tablespoons Sour orange juice (or a mix of orange and lime juice)
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 120 grams Goat cheese
- 2 tablespoons Fresh parsley
- 1 loaf Crusty bread (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
Wash the sweet peppers and place them on a baking sheet.
Lightly drizzle 1 tablespoon of olive oil over the peppers and rub them to ensure an even coat.
Roast the peppers in the preheated oven for 20 minutes, turning once halfway through, until their skins are blistered and slightly charred.
While the peppers roast, prepare the vinaigrette. In a small bowl, combine the sour orange juice, honey, Dijon mustard, 2 tablespoons of olive oil, salt, and black pepper. Whisk until emulsified.
When the peppers are done roasting, remove them from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a plate and let the peppers steam for 10 minutes to make peeling easier.
Once cooled, peel off the skins of the peppers and remove the seeds and stems. Slice the peppers into strips and arrange them on a serving platter.
Drizzle the sour orange vinaigrette over the roasted peppers, ensuring they are evenly coated.
Crumble the goat cheese over the top of the peppers.
Garnish with freshly chopped parsley.
Serve immediately, optionally accompanied by slices of crusty bread.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 4741 mg | 206% | |
| Total Carbohydrate | 247.0 g | 90% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 43.5 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1980 mg | 42% | |
*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.
