Grilled Pepper with Goat Cheese and Walnuts

Side Dish
20 min.
4 Servings
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For a rich and savory summer side dish, look no further than this grilled pepper recipe that pairs both red and green peppers with goat cheese, walnuts and a red wine vinaigrette dressing.


  • 2 red peppers
  • 2 green peppers
  • 2 red onions
  • 6 Tbsp. + 2 tsp. Market District extra virgin olive oil, divided
  • 2 tsp. kosher salt, divided
  • ½ tsp. ground black pepper, divided
  • 3 Tbsp. Delallo® red wine vinegar
  • 4 oz. Fisher® Chef Natural walnuts
  • 4 oz. Market District goat cheese


  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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