1. Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C). 2. Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers. 3. Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight. 4. Place goat cheese on a serving plate; spoon pepper mixture over goat cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
