Marinated Vegetables With Feta

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.

• Ready In: 3 hrs 25 mins
• Serves: 6

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.