Roasted Bell Pepper and Goats Cheese Sandwiches

My gorgeous foodie friend gail keeps a blog that regularly provides me with great recipes. She finds something tempting, fabulizes (my word) and veganizes it, and then I turn around and de-veganize it to meet our grocery finds. This recipe is one of those. Make it tonight! You won't be sorry.

Roasted Bell Pepper and Goats Cheese Sandwich
makes 4

5-6 bell peppers (I use a mix of red, yellow and green peppers)
A handful of basil leaves (10-12) (be green and use basil fresh from the garden – delicious!!)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 – 2 cloves garlic, minced
Salt & pepper to taste
goats cheese
1 loaf of “long" fresh bread (i.e. French bread or a long sour dough loaf) or ciabatta sandwich rolls
Olive oil to spray or rub on peppers

Roast peppers by turning oven to broil and placing halved, seeded peppers on a cookie sheet lightly sprayed with olive oil or covered with aluminum foil to prevent sticking. Lightly spray peppers with olive oil (or rub them all over with oil if you can't find an oil spray) and place in oven. Broil them black. This looks scary, but believe me, it's the way to go and the skin is so easy to remove when they are done right. Remove peppers from oven and cover tightly with aluminum foil or place in a brown paper bag (roll the end shut to trap steam) for 30 minutes or until completely cool. Uncover peppers, peel outer skin off and place peppers into a bowl until ready to use.
In a separate bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside until ready to use.
Slice bread in half lengthwise. Spread goats cheese on the bottom half of the bread. Place the peppers evenly on top and then put the basil leaves on top of the peppers. Drizzle the garlic vinaigrette dressing on the top half of the bread and then close your sandwich. Enjoy!

(sorry there is no picture, but Markus was very hungry so we tucked in straight away. the sandwiches were delicious though!)