Grilled peppers with cherry tomatoes and goat cheese

Name: Grilled peppers with cherry tomatoes and goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 red and yellow peppers; 3 Garlic cloves; 6 TABLESPOONS good olive oil; 7-10 Tbsp salt, pepper, sugar; 12 cherry tomatoes; 1 handful of mint leaves; 1 handful of basil; 5 TABLESPOONS White wine vinegar; 4 Goat's cheese taler; 1 large freezer bag

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 red and yellow peppers
3 Garlic cloves
6 TABLESPOONS good olive oil
7-10 Tbsp salt, pepper, sugar
12 cherry tomatoes
1 handful of mint leaves
1 handful of basil
5 TABLESPOONS White wine vinegar
4 Goat's cheese taler
1 large freezer bag

Directions

1
Preheat the oven grill. Cut the peppers into quarters, remove the seeds and wash them. Place them on a baking tray with the skin side up and grill them under the oven grill on the top shelf for 6-8 minutes until the skin starts to blister.
2
Press the garlic cloves with a knife slightly flat. Put them in a freezer bag with approx. 2 tbsp. oil (see picture on the left). Take the peppers out of the oven, add them and season with salt and pepper. Close the bag and turn it over several times so that the oil is distributed.
3
Rub a little oil into the peppers and leave to soak for 8-10 minutes (see tip on the right).
4
In the meantime, wash the cherry tomatoes. Wash the herbs, shake dry and chop. Whisk 4 tablespoons of olive oil with vinegar, salt, pepper and 1 pinch of sugar. Stir in the herbs.
5
Remove the peppers from the bag, peel the skin and cut the flesh lengthwise into strips. Serve with cherry tomatoes and goat cheese. Drizzle with the dressing.