Honey Glazed Red Pepper with Goat Cheese


  • large sweet red pepper, cored and seeded
  • ¼ cup 
    thinly sliced onion
  • cloves garlic, crushed
  • 1 Tbsp. 
    olive oil
  • 3 Tbsp. 
    BeeMaid Honey
  • 3 Tbsp. 
    red wine vinegar
  • 2 tsp. 
    dried basil, crushed
  • ½ tsp. 
  • Dash pepper
  • whole lettuce leaves
  • 2 oz 
    goat cheese
  • Toasted baguettes


Thinly slice red pepper. Sauté pepper, onion and garlic in oil 10 minutes or until onion and pepper are tender. Add honey, vinegar, basil, salt and pepper; cook and stir over medium-high heat until glazed. Serve on lettuce line plates with goat cheese and toasted baguettes. 

Recipe courtesy of Recipe courtesy of the National Honey Board