Greek Marinated Roasted Peppers, Olives and Feta

  • Prep 25 min
  • Total 45 min
  • Servings 32

Ingredients

  • 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

Steps

  • 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.

  • For authentic flavor, use kalamata or Gaeta olives, but you can also use large pitted ripe olives if you prefer.
  • Store this appetizer in a tightly covered container in the refrigerator up to 1 week.

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
40
Total Fat
4g
6%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
150mg
6%
Potassium
55mg
2%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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