Marinated Vegetables With Feta |
|
 |
Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 6 |
|
Can be prepared up to four days in advance. Simple and easy what more could you ask for. This Is a great lunch or a light dinner. Serve with pita bread or pita chips. You can buy roasted red peppers in a jar. Ingredients:
2 large bell peppers (red, orange, yellow, or a mix) |
3 tablespoons olive oil |
1/2 lb feta cheese, cut into 1-inch cubes |
1 cup pitted kalamata olive, rinsed and drained |
1/2 large red onion, very thinly sliced |
1 garlic clove, minced |
1 tablespoon red wine vinegar |
1 tablespoon dried oregano |
1/4 cup fresh lemon juice |
Directions:
1. Preheat oven to 450°. Cut bell peppers in half lengthwise; remove seeds and membranes. Brush the outside of peppers lightly with a little olive oil and place, cut side down, on a baking sheet. Roast for 20-25 minutes, until well blackened. When cool, remove and discard skins; slice peppers into 2-inch strips. (You can also blacken peppers over a gas flame, holding with tongs and rotating.).
2. Combine peppers, remaining olive oil, feta, and olives in a large bowl. Toss gently to coat completely. Add onion, garlic, vinegar, oregano, and salt and pepper to taste; toss again. Pour lemon juice over mixture. Refrigerate at least 3 hours.
|
|