The story behind this recipe can be found in Hankerings’ latest post, Country Grilling in Lexington, Virginia. I hope you enjoy!
I N G R E D I E N T S
- 1 lb. short pasta, of your choosing
- 2 red bell peppers
- 4 lemons, halved
- 1 / 2 red onion, skins removed
- 1 / 2 head garlic, skins removed, minced
- 1 / 4 cup mint, coarsely chopped
- 1 / 4 cup basil, coarsely chopped
- 1 / 2 cup parsley, coarsely chopped
- 6 oz. chevre, crumbled
- 1 / 3 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon capers
- 1 tablespoon salt
- 1 teaspoon pepper
D I R E C T I O N S
- Preheat a grill to medium-low heat (approximately 250 to 300*).
- Place the lemons, fruit side down, red onion, and red bell peppers on the grill. Grill for 20 minutes or so, turning the peppers and onions every 3 to 4 minutes, checking to make sure the vegetables are charred in some places, but not fully burnt, before you remove them from the grill. Grill the lemons fruit side down until they are charred, but not fully burnt.
- Place the red peppers in a plastic bag to steam while you prepare the rest of the dish.
- Boil a large pot of salted water. Cook the pasta according to package instructions. Drain, and set aside.
- To prepare the vinaigrette, whisk the Dijon mustard, minced garlic, salt, pepper, capers, and the lemon juice from the grilled lemons, adding olive oil slowly to create an emulsion. Set aside.
- After 15 minutes or so, remove the red peppers from the plastic bag. Cut the tops off the peppers, and carefully slice into the peppers so they are butterflied open. Remove the seeds with the back of a knife. Slice the peppers into large, bite-sized cubes. Do the same with the red onion.
- In a large bowl, add the drained pasta, chevre, red onion, red peppers, crumbled goat cheese, herbs and vinaigrette. Stir until the ingredients are incorporated, and the goat cheese begins to melt. Top with extra chopped herbs, if desired. Serve room temperature.