by wanderash
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wanderash's Notes:
2 large red peppers Ask a question about this ingredient
1 white onion, medium dice Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
10 ounces Spinach Ask a question about this ingredient
6-8 slices of goat cheese Ask a question about this ingredient
8 kalamata olives, quartered lengthwise Ask a question about this ingredient
1 tablespoon fresh oregano, rough chop Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
Get your grill going. Cut peppers in half lengthwise. Remove the seeds and membranes. Brush 1 tablespoon of olive oil over the inside and outside of the peppers, then sprinkle all over with salt and pepper. Place the peppers on the grill over medium-hot coals skin side down. Cover and let cook for about 10 minutes, until the skins are lightly charred, then turn and cook for about 4 more minutes. The peppers should be soft, but still hold their shape. Remove from grill.
Ask a question about this stepWhile the peppers are on the grill, sauté the spinach. Pour 2 tablespoons olive oil in a large sauté pan over medium heat. Once the oil is hot, add the onions. Cook, stirring occasionally for about 3 minutes, or until they are translucent. Season with salt and add the garlic; cook for about 2 more minutes, until pale golden. Add spinach, season with salt and cook, covered, stirring occasionally, until wilted, about 3 minutes.
Ask a question about this stepDivide the spinach equally and fill the bottom of each pepper. Sprinkle the oregano and olives over the spinach, then add the slices of goat cheese. This can be done several hours ahead.
Ask a question about this stepPut back on the grill to heat through, or pop them in the oven. Enjoy!
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
