MARINATED VEGETABLES WITH FETA

Marinated Vegetables With Feta image

Provided by bbblampwork

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

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.).
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.

Nutrition Facts : Calories 206.5, Fat 17.4, SaturatedFat 7, Cholesterol 33.8, Sodium 620.9, Carbohydrate 8.1, Fiber 2.1, Sugar 3.7, Protein 6.3