Marinated Roasted Peppers with Goat Cheese, Olives

Name: Marinated Roasted Peppers with Goat Cheese, Olives and Fettunita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lg. bell peppers (red; yellow); 6 tbsp. extra-virgin olive oil; 2 anchovy fillets, rinsed, patted dry, and finely chopped; 1 tbsp. capers, rinsed and drained; 20 giant Sicilian olives; 1 tbsp. balsamic vinegar; 1 tsp. finely chopped fresh rosemary leaves; 8 oz. Fresh Coach Farm goat cheese log, cut eight 1-inch rounds; 4 slices Italian peasant bread (1-inch thick); 2 cloves garlic

Servings: persons

4 lg. bell peppers (red
yellow)
6 tbsp. extra-virgin olive oil
2 anchovy fillets, rinsed, patted dry, and finely chopped
1 tbsp. capers, rinsed and drained
20 giant Sicilian olives
1 tbsp. balsamic vinegar
1 tsp. finely chopped fresh rosemary leaves
8 oz. Fresh Coach Farm goat cheese log, cut eight 1-inch rounds
4 slices Italian peasant bread (1-inch thick)
2 cloves garlic

1
Preheat broiler or light barbecue.
2
Toss peppers in bowl with 2 tablespoons extra-virgin olive oil to coat evenly.
3
Place peppers under broiler or on barbecue and roast, turning often to blacken skin evenly all over.
4
Allow to cool and then peel under running water, rubbing skins gently to remove all charred bits.
5
Remove seeds and stems, cut into 1-inch strips and place in a mixing bowl.
6
Add anchovies, capers, olives, vinegar and rosemary and 2 tablespoons oil to peppers and toss to mix well.
7
Divide among 4 plates and set aside.
8
Place 2 goat cheese rounds in center of each pile.
9
Broil bread until light brown on both sides and rub garlic clove against toasted edge to lightly coat toast with garlic.
10
Drizzle each toast with 1/2 tablespoon olive oil and place on side of each plate and serve.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 lg. bell peppers (red, yellow), 6 tbsp. extra-virgin olive oil, 2 anchovy fillets, rinsed, patted dry, and finely chopped, and more.

Yes, Marinated Roasted Peppers with Goat Cheese, Olives and Fettunita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated Roasted Peppers with Goat Cheese, Olives and Fettunita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions