Grilled peppers with black olives and goat cheese
The combination of freshly grilled fleshy bell peppers, soft, tangy goat cheese, and salty black olives is sure to have ‘em wanting seconds. It takes just 15 minutes to make this delicious dish that can also be made ahead. You can also use yellow or orange bell peppers for a colorful variety. Serve these peppers as a side dish, add them to an antipasto platter, or pile them on top of a chicken or turkey sandwich as a flavor-packed add-on. Roasted red peppers can be used for a variety of dishes. Chop them and place them in salads or scrambled eggs.
Uncooked bell pepper(s)
4 item(s), medium
1 medium clove(s)
3 Tbsp, fresh, chopped
Soft-type goat cheese
3 Tbsp, crumbled
6 medium, oil-cured black variet, pitted and chopped
- Spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire.
- Place the bell peppers on the grill rack and grill, turning occasionally, until the peppers are softened and the skins are blackened, about 10 minutes. Put the peppers in a large zip-close plastic bag; squeeze out the air and seal the bag. Let steam 10 minutes.
- Meanwhile, with the side of a large knife, mash the garlic until it forms a paste.
- When the peppers are cool enough to handle, slip off the skins and remove the stems and seeds; discard. Cut the flesh lengthwise into 1-inch strips.
- Toss together the peppers, basil, oil, garlic, and salt in a large bowl. Pile the peppers on a platter. Sprinkle with the goat cheese and olives. Let stand at least 15 minutes or up to 1 hour to allow the flavors to develop. Yields 1/2 cup per serving.