Roasted Sweet Peppers, Sour Orange Vinaigrette & Goat Cheese

1. 1

   Turn on two gas-fired stovetop burners (or fire up the grill) and roast the peppers directly on the flames, turning them often with tongs, until fully blackened. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let steam until cool enough to touch.

2. 2

   Rub off the black skins, cut out the stems, remove the seeds, and rip the peppers in half. Cut the pepper flesh into strips and then on the diagonal into 1-inch-wide diamonds.

3. 3

   Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until it turns light golden brown. Add the peppers, season with 1/4 teaspoon salt, a few cranks of pepper, and a pinch of sugar, and cook over medium-low heat, stirring occasionally, until the peppers soften and sweeten, about 15 minutes.

4. 4

   Meanwhile, for the sour orange vinaigrette, whisk together the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper to taste, the red pepper flakes, and the orange and lemon juices.

5. 5

   Lay the cooked peppers out on a platter, drizzle with the sour orange vinaigrette, and top with the crumbled cheese. Serve warm or at room temperature, with grilled bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.