Gigi's Roasted Peppers with Artichokes and Feta Cheese |
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Prep Time: 40 Minutes Cook Time: 1440 Minutes |
Ready In: 1480 Minutes Servings: 12 |
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I am not sure who Gigi is but she sure caught my eye with this recipe! Cook time is refrigeration time. 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:
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.
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