Best Roasted Pepper Feta Salad Recipes

ROASTED PEPPER & FETA SALAD

Steps:

• Preheat oven to 375 degrees.
• Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain - that's ok. Remove the centers and seeds also.
• Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
• Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.

ROASTED SWEET PEPPER PASTA SALAD WITH HERBS AND FETA

Steps:

• Heat oven to 450°. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place bell peppers and onion in single layer in pan. Spray vegetables with cooking spray. Bake uncovered 15 to 20 minutes or until vegetables are lightly browned and tender.
• Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain.
• Toss bell peppers, onion, pasta and remaining ingredients in large bowl. Serve immediately, or refrigerate 1 to 2 hours.

ROASTED RED PEPPER SALAD WITH FETA, PORT AND SPICE VINAIGRETTE

Steps:

• Combine ruby Port, Sherry wine vinegar, sugar, cinnamon stick and nutmeg in heavy medium saucepan. Boil mixture over medium-high heat until sugar dissolves and mixture is reduced to 2/3 cup, stirring frequently, about 12 minutes. Transfer mixture, including cinnamon stick, to blender. With machine running, gradually add vegetable oil and blend well. Strain vinaigrette into small bowl. (Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Char red bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag. Let stand 10 minutes. Peel and seed pepper. Cut into thin strips. Combine bell pepper strips, greens and feta in bowl. Toss with dressing to coat. Divide among plates and serve.

ROASTED EGGPLANT AND RED BELL PEPPER SALAD WITH FRISEE AND FETA

Steps:

• Char bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag; let stand 10 minutes. Peel, seed, and cut peppers into ½-inch-wide strips. DO AHEAD: Can be made 1 day ahead. Wrap and refrigerate. Preheat oven to 375°F. Brush large rimmed baking sheet with 1 Tbsp oil. Toss eggplant, garlic, and 4 Tbsp oil in large bowl. Spread out on sheet. Sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 40 minutes for both garlic and eggplant. Set aside to cool. Whisk vinegar and 2 Tbsp oil in large bowl to blend. Peel and chop garlic; add to bowl. Mix in eggplant and bell peppers, then green onions and olives. Season salad with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tear frisee into separate leaves; arrange on platter to cover. Top frisee with salad; sprinkle with cheese.

ROASTED RED PEPPER AND FETA QUINOA SALAD

Steps:

• 1.Heat the oil in a pan. Add the onion and sauté until tender, about 5-7 minutes. Add the garlic and sauté until fragrant, about a minute. 2.Add the roasted red peppers, quinoa, vegetable broth and oregano, season with salt and pepper and bring to a boil. 3.Reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. 4.Remove from heat and mix in the chickpeas, feta and balsamic vinaigrette.