Prep Time: 10 min. • Cook Time: 10 min.
Preheat the grill to medium. Cut the sides off the peppers into big ‘planks.’ Peel and slice the onions ½-inch thick. Toss with 2 teaspoons of olive oil, 1 teaspoon of salt, and ¼ teaspoon of black pepper.
In a small bowl, whisk together the red wine vinegar, 6 tablespoon of olive oil, 1 teaspoon of salt, ¼ teaspoon of black pepper.
Place veggies on the grill, cooking 3-4 minutes on each side or until nice grill marks form and veggies are tender. While grilling the veggies, place walnuts in a dry frying pan on the grill and toss every minute. Remove when toasted and fragrant, about 3 minutes.
Let veggies cool to room temperature. Toss in the red wine vinaigrette and arrange on a platter. Sprinkle with goat cheese and walnuts.
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