Greek Marinated Roasted Peppers, Olives and Feta
Ingredients
- 5 large red bell peppers
- 1/4 cup olive or vegetable oil
- 3 tablespoons lemon juice
- 1/2 cup chopped fresh parsley
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
- 2 cloves garlic finely chopped
- 2 cups pitted kalamata olives
- 2 cups feta cheese cut into 1⁄2-inch cubes (1 cup)
- Baguette slices if desired
Instructions
- Set oven control to broil.
- Place bell peppers on ungreased cookie sheet.
- Broil with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned.
- Place peppers in plastic bag; close tightly.
- Let stand 20 minutes.
- Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic.
- Remove skins, stems, seeds and membranes from peppers.
- Cut peppers into 1-inch pieces.
- In glass bowl or jar, place peppers, olives and cheese.
- Pour marinade over pepper mixture.
- To serve, use slotted spoon.
- Serve with baguette slices.
Notes & Wine Advice
For authentic flavor, use kalamata or Gaeta olives, but you can also use large pitted ripe olives if you prefer.