Greek Marinated Roasted Peppers, Olives and Feta

By á-4202

Store this appetizer in a tightly covered container in the refrigerator up to 1 week

Ingredients

• 5 lrg red bell peppers
• 1/4 cup olive oil
• 3 TBS lemon juice
• 1/2 cup chopped fresh parsley
• 1/4 cup finely chopped red onion
• 2 TBS chopped fresh oregano leaves (or 2 tsp dried)
• 2 cloves garlic, finely chopped
• 2 cups pitted kalamata olives
• 8 oz feta cheese, cut into 1/2" cubes (1 cup)

Preparation

Step 1

1) Set oven to broil. Place bell peppers on cookie sheet. Broil with tops about 5" from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 mins.

2) Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic.

3) Remove skins, stems, seeds and membranes from peppers. Cut peppers into 1" pieces. In glass bowl or jar, place peppers, olives and cheese. Pour marinade over pepper mixture. To seve, use slotted spoon. Serve with baguette slices.