Goat Cheese with Marinated Roasted Peppers

Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).

Grill Anaheim chile peppers yellow bell pepper and red bell pepper on the preheated grill with the lid open turning peppers often until blistered and blackened 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins about 10 minutes. Carefully open bag peel peppers remove and discard seeds and chop peppers.

Combine peppers olive oil vinegar and garlic in a bowl until evenly combined; cover with plastic wrap and chill 8 hours to overnight.

Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.