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Roast Peppers with Feta Cheese and Olives


2 lb. mixed red and green sweet peppers
1/3 cup small pitted black olives
2 tablespoon capers
2 tablespoon minced fresh parsley or basil
2 tablespoon chopped scallions
1 garlic clove, halved
3 tablespoon olive oil
2 tsp. wine vinegar
1/2 cup Feta cheese, cut into 1/2 inch cubes

Place peppers on baking tin under broiler about 2 inches from heat. Roast, turning peppers as skins blacken until charred on all sides (10 to 15 minutes). Peel under cold running water. Remove stems, seeds and cut into 1 1/2 inch wide strips. Leave in colander to drain. Combine drained peppers with all ingredients but cheese. Marinate several hours. Remove the garlic clove and add the Feta cheese before serving.

Yield: 6 servings.




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