Food & Cooking Recipes Salad Recipes Grilled Peppers and Goat Cheese Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: WILLIAM MEPPEM Prep Time: 5 mins Total Time: 35 mins Servings: 4 This summer salad is easy to assemble. Ingredients 2 large red bell peppers 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 6 ounces aged goat cheese 1 small head lettuce, such as red leaf or Bibb Directions Heat grill to high. Roast red peppers on grill until charred, turning as each side blackens. Transfer to a large bowl, and cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Using paper towels, peel off blackened skin. Lay peppers flat on a clean work surface. Using a sharp paring knife, cut open peppers and remove seeds and ribs. Slice into 1/2-inch-wide strips. Drizzle with 1 tablespoon oil, and season with salt and black pepper; set aside. Slice goat cheese into four pieces, and place directly on grill. Heat, covered, until cheese starts to soften and melt. Remove from grill. Place one piece on each serving plate. Arrange lettuce leaves next to cheese on each plate. Drizzle greens and cheese with remaining tablespoon oil; season lightly with salt and black pepper. Divide reserved peppers among plates; serve immediately. Rate it Print