Greek Roasted-Pepper Salad

[Guest guest]

Greek Roasted-Pepper Salad

 

3 green bell peppers or 2 green bell peppers plus 1 yellow bell pepper

2 red bell peppers

1 6-ounce jar marinated artichoke hearts, drained, patted dry and coarsely

chopped, reserve marinade

olive oil

1/2 pound feta cheese, rinsed, patted dry, and crumbled

2 6-ounce cans black olives, drained

3/4 cup sliced fresh mushrooms

1/2 cup sliced green onions

6 tablespoons minced fresh parsley

2 tablespoons minced garlic

1 1/2 tablespoons dried oregano, crushed

juice of 1 1/2 lemons

salt and freshly ground pepper

toasted sesame seeds or additional feta cheese, optional

 

Preheat oven to 450 degrees.

Place bell peppers on baking sheet. Roast for 30 minutes, or until skins are

blackened and bell peppers have softened slightly. Cool slightly. Peel off skin;

discard stems, seeds and membranes. Thinly slice bell peppers. Transfer to large

serving bowl.

Pour reserved marinade from artichoke hearts into measuring cup. Add enough

olive oil to measure 1 1/3 cups. Pour over bell peppers.

Add artichoke hearts, feta cheese, black olives, mushrooms, green onions,

parsley, garlic, oregano, lemon juice, and salt and pepper to taste. Toss well

to blend thoroughly. Chill for at least 24 hours or for up to 1 week before

serving.

To serve, bring salad to room temperature. Garnish with toasted sesame seeds to

taste.

Makes 10 servings.