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Roasted Pepper and Feta Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 85 min
  • $$
Gatheredtable

Ingredients

  • 1 red bell pepper
  • 2 orange bell peppers
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup crumbled feta cheese
  • aluminum foil

Directions

Prep: 1. Preheat oven to 400. Make: 1. Place peppers (whole) in a baking dish and drizzle with olive oil. 2. Bake for about 40 minutes, until wilted and beginning to turn char. 3. Remove peppers from oven and cover with foil and allow to cool for at least 30 minutes (reserve the oil they cooked in). 4. Once peppers are cool, remove as much skin as you can from the peppers; discard. (if all the skin doesn't come off that's fine). 5. De-seed and cut peppers into 1-inch pieces and toss with parsley, feta, and the oil that the peppers cooked in.

Notes

To take this up a notch add in 1/2 cup of diced red onion and 1 teaspoon lemon zest. You can also do the peppers on the grill if you prefer, just place them on a preheated grill and cook them for 5-6 minutes per side (let's say peppers have four sides), then cover them in foil and continue from step 3 of the recipe.

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