Gigi's Roasted Peppers with Artichokes and Feta Cheese

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Total Time
24hrs 40mins
Prep 40 mins
Cook 24 hrs

I am not sure who Gigi is but she sure caught my eye with this recipe! Cook time is refrigeration time.

Ingredients Nutrition

Directions

  1. Preheat oven to 450ºF.
  2. Place peppers on baking sheet.
  3. Roast until skins are black and peppers are soft, about 30 minutes.
  4. Let cool slightly.
  5. Peel off skin.
  6. Cut peppers in half, discard stem and seeds.
  7. Slice peppers thinly.
  8. Transfer to large glass serving bowl.
  9. Combine reserved artichoke marinade in measuring cup with enough olive oil to equal 1 1/3 cups.
  10. Pour over peppers.
  11. Add all remaining ingredients and toss well.
  12. Refrigerate at least 24 hours.
  13. Can be prepared up to 1 week ahead and refrigerated.
  14. Serve at room temperature.
Most Helpful

5 5

This makes a wonderful antipasto platter for company. Everyone loved it and I followed the recipe to the letter. Great recipe, Kari.

5 5

I was really hesitant to make this for company without having tried it first. I never do that, but the good reviews convinced me it would be good. It was absolutely delicious and my guests loved it. I left out the mushrooms and used black olives instead of kalamata but otherwise made exactly as written. The roasting of peppers and chopping of ingredients was a little time-consuming but totally worth the effort. This is a very impressive dish for company, and I will definitely make it again. Thanks!

5 5

Wow! This is really good. I was just wondering what is the best way to serve this?? With crackers, or bread or maybe as a side dish? It was very easy to make and is quite mild in flavour. I expected more of a bite to this but like it better how it really is!