1 jar roasted red peppers or 4 colored bell peppers
2 tablespoons extra-virgin olive oil
1 tablespoon aged balsamic vinegar
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 loaf ciabatta
1 11-ounce (312 grams) package plain goat cheese, at room temperature
10-12 parsley leaves
3 thin slices red onion
salt & pepper
If roasting peppers, heat oven to 500F/260C. Place peppers on baking sheet and roast for 30-40 minutes, turning twice, until skins are charred and wrinkled. Place peppers in a bowl and cover with plastic wrap for 20 minutes to loosen the skins.
While peppers are cooling, combine oil, vinegar, garlic, salt and pepper in a medium bowl.
Remove roasted peppers from bowl. You should be able to pull the skins off rather easily. Discard skins, then remove the stems and seeds. Quarter the peppers and add to the bowl with the olive oil. (If using jarred peppers, quarter the peppers and add directly to the bowl with the oil/vinegar mix.) Stir gently, then cover bowl with plastic wrap. Refrigerate at least 2 hours.
Cut the ciabatta in half horizontally. Spread the goat cheese on the bottom of the bread and top with the peppers, then the parsley. Spread with onion rings and season with salt and pepper. Cover with the top half of the bread, then cut into individual servings.
Note - it's best to let the peppers and dressing sit for a few hours for the flavors to meld. Preparing this part of the recipe the night before would work well.