I had visions of barbecuing on Saturday night, but when the morning rolled around, Austin and Maddie announced that they were biking down to Ontario Place for the day and could we please, pretty-please, all stay overnight on our boat down there too. So, despite the crazy traffic of the Indy that awaited us, we decided to head down to the waterfront and hope for the best. Mad scramble followed, trying to pull together food for dinner, breakfast and lunch on the go. I figured some sandwiches, salads, fruit and snacks would do the trick for dinner so I quickly grilled some peppers and threw them together with fresh basil leaves and herbed goat cheese on some ciabatta buns. Totally delicious and a perfect picnic dinner while out bobbing on the lake on a perfect July evening.
Roasted Pepper and Goat Cheese Sandwiches
adapted from Barefoot Contessa
serves 4 to 6
4 large bell peppers
2 tbsp olive oil
1 tbsp balsamic vinegar
2 cloves garlic, minced
2 tbsp drained capers
1 large ciabatta bread, or 4 to 6 buns
1 (11-ounce) garlic-and-herb or plain goat cheese
8 to 10 large basil leaves
3 thin slices red onion
Preheat the grill to high heat. Place the peppers on the barbecue and allow to cook for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove from the oven and cover tightly with foil. Set aside for 20 minutes or until cool enough to handle.
Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt and pepper in a bowl. Set aside.
Remove the stem from each pepper, peel, and cut into quarters. Remove stem and seeds. Pour the oil and vinegar mixture oven and stir in the capers.
To assemble, spread the bottom half of the bun with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread on top. Sprinkle with salt and pepper.
Rest of the week
July 8 Liquid dinner with friends at Lion on the Beach
July 9 Picnic fare on boat at Ontario Place