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Roasted Peppers with Artichokes
and Feta Cheese

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La Belle Cuisine

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 pre-
pared up to 1 week ahead and refrigerated. Serve at room temper-
ature.) Serves 12.

Featured Archive Recipes:
Roasted Bell Peppers (procedure)
Laurie Colwin on Red Peppers
Maggie's Roasted Red Peppers
Pickled Red Peppers

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