Oven Roasted Peppers and Goat Cheese
Do you like bell peppers? To be honest, it’s not my favorite vegetable. But this recipe for Oven Roasted Peppers and Goat Cheese is a real treat! This is my favorite way to eat bell peppers.
What to replace goat cheese with?
I know, goat cheese is a cheese that is not to everyone’s taste. So I suggest several ways to replace it:
- With feta cheese: Feta cheese is certainly the cheese that most resembles fresh goat cheese. The combination of feta and roasted bell peppers is a great classic and absolutely delicious!
- With mozzarella: You can replace the goat cheese with mozzarella. In this case, you can either wait for the vegetables to cool down and serve the mozzarella on top of the cold roasted peppers as a salad. Alternatively, you can also place the mozzarella on top of the hot vegetables, in which case it will melt on top.
- With ricotta cheese: Ricotta cheese is relatively neutral and will go very well with roasted peppers. Feel free to add a drizzle of relatively strong extra virgin olive oil to give this version more flavor.
- With vegan feta cheese: For a vegan version, you can add vegan feta cheese. It is a very good alternative to the traditional feta cheese and it goes very well with oven roasted peppers.
Do you have any other ideas? Write it down in a comment!
And for those who love goat cheese, here are some other goat cheese recipes:
Recipe for Oven Roasted Peppers and Goat Cheese
For about 3 servings you need the following ingredients.
Ingredients
- 3 peppers (red, yellow, green)
- 100 g goat cheese
- 1 zucchini
- 2 tomatoes
- 4 cloves of garlic
- 1 bunch of fresh thyme or dried thyme
- Salt
- Pepper
- Olive oil
Preparation
Preheat the oven to 200 ° C.
Divide the peppers in half and remove the seeds. Cut them into strips. Cut the zucchini into fairly thick slices (about 1-2 cm) and the tomatoes in eight.
In an ovenproof dish, place the peppers, zucchini and whole garlic cloves. Drizzle with olive oil and mix together. Add salt and pepper. Add some of the thyme.
Bake for 20 minutes. Meanwhile, crumble the goat cheese.
Once the vegetables are cooked, place the goat’s cheese and the remaining thyme on top of the vegetables while they are still warm. Finish with a drizzle of olive oil.
Note
This recipe for Oven Roasted Peppers and Goat Cheese can be served hot or cold, as a side dish or on toast as a simple, light meal.
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Oven Roasted Peppers and Goat Cheese
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Ingredients
- 3 peppers red, yellow, green
- 100 g goat cheese
- 1 zucchini
- 2 tomatoes
- 4 cloves of garlic
- 1 bunch of fresh thyme or dried thyme
- Salt
- Pepper
- Olive oil
Instructions
- Preheat the oven to 200 ° C.
- Divide the peppers in half and remove the seeds. Cut them into strips. Cut the zucchini into fairly thick slices (about 1-2 cm) and the tomatoes in eight.
- In an ovenproof dish, place the peppers, zucchini and whole garlic cloves. Drizzle with olive oil and mix together. Add salt and pepper. Add some of the thyme.
- Bake for 20 minutes. Meanwhile, crumble the goat cheese.
- Once the vegetables are cooked, place the goat’s cheese and the remaining thyme on top of the vegetables while they are still warm. Finish with a drizzle of olive oil.
