from the June 2011 issue of Cuisine at Home
6 bell peppers, assorted colors
3 TBSP extra-virgin olive oil
3 TBSP sherry vinegar
1 TBSP minced fresh mint
2 TBSP minced garlic
salt and pepper to taste
goat cheese an a baguette
Preheat oven to 350 degrees
Roast peppers on a baking sheet until softened and skins darken, turning occasionally, 1-1 1/4 hours. Remove peppers from the oven. Let them rest until cool to the touch.
Remove and discard pepper stems and skins, being careful not to tear flesh. Cut peppers into quarters: discard seeds and membranes. Transfer peppers to a bowl.
Whisk together oil, vinegar, mint and garlic in a small bowl: season with salt and pepper. Pour vinaigrette over peppers, cover and let stand at room temperature for at least 30 minutes, or refrigerate overnight. Bring peppers to room temperature before serving.
Slice a baguette and toast slightly on a baking sheet in the oven. Spread with goat cheese and place pepper slice on bread.