Greek Marinated Roasted Peppers, Olives and Feta

 

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

8

oz feta cheese, cut into 1/2-inch cubes (1 cup)

Baguette slices, if desired

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