Gigi's Roasted Peppers with Artichokes and Feta Cheese
- Reviews 7
Ready In: 24 hrs 40 mins
Serves: 12
Ingredients
- 3 red bell peppers
- 1 green bell pepper
- 1 yellow bell pepper
- 1 (6 ounce) jar marinated artichoke hearts, drained (marinade reserved)
- olive oil
- 1⁄2 lb feta cheese, rinsed,patted dry,crumbled
- 12 ounces kalamata olives
- 3⁄4 cup fresh mushrooms, sliced
- 1⁄2 cup sliced scallion
- 6 tablespoons minced fresh parsley
- 2 teaspoons minced garlic
- 1 1⁄2 tablespoons dried oregano
- fresh basil, minced,to taste
- 1 1⁄2 lemons, juice of
- salt, freshly ground black pepper
Directions
- Preheat oven to 450ºF.
- Place peppers on baking sheet.
- Roast until skins are black and peppers are soft, about 30 minutes.
- Let cool slightly.
- Peel off skin.
- Cut peppers in half, discard stem and seeds.
- Slice peppers thinly.
- Transfer to large glass serving bowl.
- Combine reserved artichoke marinade in measuring cup with enough olive oil to equal 1 1/3 cups.
- Pour over peppers.
- Add all remaining ingredients and toss well.
- Refrigerate at least 24 hours.
- Can be prepared up to 1 week ahead and refrigerated.
- Serve at room temperature.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off