Greek Marinated Roasted Peppers, Olives and Feta

Portions:32 servings (1⁄4 cup each)
Total time 45 minutes
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Ingredients

  • 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

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 / 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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Course Snacks