roasted peppers with goat's cheese

Roasted peppers and goat's cheese are one of those matches made in heaven, but the addition of some balsamic vinegar and garlic kicks this simple side dish to a completely new level.

Served as a part of Middle Eastern Feast .



3 large red (or yellow or orange) bell peppers
3 cloves of garlic
pinch of salt
splash or balsamic vinegar
100g soft goat's cheese (but you can use feta or ordinary fresh cow's cheese instead too)
1 tbsp olive oil


Cut the peppers into thick strips and fry in 1 tbsp of olive oil on high heat. Allow the peppers to "catch" and get caramelised a bit on the outside.
When soft, add salt, minced garlic and a splash of vinegar. Toss and cook for another 2 minutes.

Place into a serving dish and crumble goat's cheese over it.

Bon appétit!

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