Roasted Sweet Peppers with Goat Cheese, recipe adapted from The Art of South American Cooking by Felipe Rojas-Lombardi.

with black raspberry vinagrette

I roasted 2 large, firm red bell peppers after rubbing them with olive oil.  We were also grilling, and the coals were hotter than expected, so I decided to roast them quickly (25 min) under a 450 degree broiler, turning frequently.

At the first turning.

While the peppers were roasting, I combined montchevre lemon goat cheese and fresh lemon thyme from the garden.  The recipe also called for italian parsley, but I omitted this.  The vinaigrette was black raspberry vinegar and olive oil.

after roasting, with toasted sesame seeds

After taking the peppers out of the oven, I transferred them to a sealed plastic bag and let them cool on the counter for at least 20 minutes.  The time in the bag further loosens the outer skin, making it easier to peel this away later.

ready for peeling

After peeling the pepper, I cut it in half and spread the cheese on the inside of each portion.  I added some additional sesame seeds, and placed them under the broiler again for 6-8 min.  After taking from the oven, I added the vinaigrette and garnished with thyme.  These were pretty good, and the first time I’ve roasted peppers myself.  Definitely will again.

dished up