A rustic presentation of Greek marinated roasted peppers, olives, and feta, elegantly arranged on a wooden table. The dish features vibrant roasted red and yellow peppers, marinated Kalamata and green olives, and chunks of creamy feta cheese, all drizzled with olive oil and sprinkled with fresh oregano. The ingredients are served in a ceramic dish with a wooden spoon for serving. Scattered around are extra olives, sprigs of oregano, and slices of crusty bread for pairing. Soft natural lighting enhances the warm and inviting feel, with gentle shadows and a hint of rustic Mediterranean charm in the background.

Greek Marinated Roasted Peppers, Olives and Feta

Portions:32 servings (1⁄4 cup each)
Total time 45 minuten
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Ingrediënten

  • 5 large red bell peppers
  • ¼ cup olive or vegetable oil
  • 3 tablespoons lemon juice
  • ½ cup chopped fresh parsley
  • ¼ 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

Instructies

  • 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 / Tips / Wine Advice:

For authentic flavor, use kalamata or Gaeta olives, but you can also use large pitted ripe olives if you prefer.
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Recipe Category Snacks
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