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Sweet Peppers in and Around Basket
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Ball, David
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Gigi’s Roasted Peppers with Artichokes
and Feta Cheese
This is a very versatile recipe, as it
can be served as an appetizer, vegetable
side
dish, or salad. In any case, we hope you'll
find it as delicious as we do.
My mother (Gigi) dearly loved to entertain, and this was
one of her favorite
accompaniments
to grilled meat of any sort. And, of course, hot, crusty
garlic bread! (MG)
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, 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.) Serves 12.
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