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Roasted Peppers With Crumbled Goat's Cheese Recipe
|Red peppers||3 , halved|
|Yellow peppers||1 , halved|
|Garlic||3 Clove (15 gm), finely sliced|
|Extra-virgin olive oil||1 Tablespoon|
|Goat cheese||200 Gram|
|Flat-leaf parsley||1⁄4 Cup (4 tbs), torn (Use A Handful Of Leaves)|
Serving size: Complete recipe
Calories 1219 Calories from Fat 778
% Daily Value*
Total Fat 88 g134.8%
Saturated Fat 50.4 g252.2%
Trans Fat 0 g
Cholesterol 210 mg
Sodium 716.5 mg29.9%
Total Carbohydrates 42 g13.9%
Dietary Fiber 9.7 g38.7%
Sugars 20.5 g
Protein 67 g134.5%
Vitamin A 325% Vitamin C 1218%
Calcium 186.8% Iron 37.2%
*Based on a 2000 Calorie diet
Put the peppers on a baking tray in a single layer-this is important because layered vegetables will steam rather than roast and become soggy.
Add the garlic.
Drizzle olive oil generously over the peppers and season.
Roast for 25-35 minutes until the peppers are starting to brown around the edges.
Transfer to a serving dish and crumble the goat's cheese over.
Sprinkle with parsley and serve.