Greek Marinated Roasted Peppers, Olives and Feta


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For the best flavor, use Kalamata or Gaeta olives. If you can't find them, try large pitted ripe olives instead.

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Time needed

55 min preparation + 15 min cooking


  • 5 lg. red bell peppers
  • 1/4 C. olive oil
  • 3 Tbs. lemon juice
  • 1/2 C. chopped fresh parsley
  • 1/4 C. finely chopped red onion
  • 2 Tbs. chopped fresh or 2 tsp. dried oregano leaves
  • 2 cloves garlic, finely chopped
  • 2 C. pitted Kalamata olives
  • 1 8-oz. piece feta cheese, cut into 1/2-inch cubes (1 C.)
  • 2 1/2 loaves (10 oz. each) French baguette bread, cut into 1/2-inch slices

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Set oven control to broil. Place bell peppers on cookie sheet. Broil with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place in plastic bag; close tightly. Let stand 20 minutes. Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic. Remove skins, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces. In glass bowl or jar, place peppers, olives and cheese. Pour oil mixture over pepper mixture. Serve with slotted spoon. Serve with baguette slices.

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