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Roasted Pepper Salad

 
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Bell Peppers, Washington, USA
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Roasted Pepper Salad
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3 red bell peppers
1 green bell pepper
1 yellow bell pepper
One 6-ounce jar marinated artichoke hearts,
drained (marinade reserved)
Olive oil
1/2 pound feta cheese, rinsed, patted dry, crumbled
12 ounces Kalamata black olives
3/4 cup fresh mushrooms, sliced
1/2 cup sliced scallions
6 tablespoons minced fresh parsley
2 teaspoons minced garlic
1 1/2 tablespoons dried oregano
Fresh basil, minced, to taste
Juice of 1 1/2 lemons
Salt
Freshly ground black pepper

Preheat oven to 450 degrees F. 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 and 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 artichoke hearts, feta cheese, olives, mushrooms, scallions, parsley, garlic, oregano, basil, lemon juice and salt and pepper to taste and toss well.  Refrigerate at least 24 hours. (Can be prepared up to 1 week ahead and refrigerated.) Serve at room temperature.  Serves 12.
 

Featured Archive Recipes:
Laurie Colwin on Red Peppers
Sylvia's Roasted Peppers with Mozzarella
 

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