Roasted Red Peppers with Cucumber and Goat Cheese
Once you've seen how quick and easy it is to roast your own red peppers, you'll want them on everything, from office lunches to swanky brunches.
- 2 red bell peppers
- 1 cucumber, sliced
- 4 oz goat cheese
- 1 clove garlic, minced
- 2 tbs olive oil
- 2 tbs fresh basil, minced
- 1 tbs lemon juice
- Fresh bread
- Salt and pepper, to taste
- Preheat oven's broiler and place rack about 4 inches from the top of the oven.
- Roast peppers until skin chars, then flip and continue roasting. Total roasting time will be about 10 minutes. Transfer to a sealable container or paper bag, and let rest until cool enough to handle. Peel the skin off (it should come off really easily), and rinse under running water if any charred bits stick.
- Rip or coarsely chop peppers and transfer to a mixing bowl. Add the minced garlic, basil, olive oil, lemon juice, as well as any desired salt and pepper. Toss lightly.
- To make sandwiches, spread about half the goat cheese onto a slice, top with about half the red peppers, and add some cucumber slices.
- This also makes for wonderful appetizers. Just use smaller bread slices, like baguettes, and make little single servings.
Roasted peppers will keep in the fridge about 4 or 5 days. They're a wonderful addition to anything from sandwiches, to salads, to pizzas.