Ingredients
-
3
-
1
-
1
-
1
-
-
1/2
-
12
-
3/4
-
1/2
-
6
-
2
-
1 1/2
-
-
1 1/2
-
Directions
Gigi’s Roasted Peppers with Artichokes and Feta Cheese, I am not sure who Gigi is but she sure caught my eye with this recipe! Cook time is refrigeration time , Made the recipe for 4 and added heart of palm Great with falafels, and pita bread , I was really hesitant to make this for company without having tried it first I never do that, but the good reviews convinced me it would be good It was absolutely delicious and my guests loved it I left out the mushrooms and used black olives instead of kalamata but otherwise made exactly as written The roasting of peppers and chopping of ingredients was a little time-consuming but totally worth the effort This is a very impressive dish for company, and I will definitely make it again Thanks!
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Steps
|
1
Done
|
Preheat Oven to 450f. |
|
2
Done
|
Place Peppers on Baking Sheet. |
|
3
Done
|
Roast Until Skins Are Black and Peppers Are Soft, About 30 Minutes. |
|
4
Done
|
Let Cool Slightly. |
|
5
Done
|
Peel Off Skin. |
|
6
Done
|
Cut Peppers in Half, Discard Stem and Seeds. |
|
7
Done
|
Slice Peppers Thinly. |
|
8
Done
|
Transfer to Large Glass Serving Bowl. |
|
9
Done
|
Combine Reserved Artichoke Marinade in Measuring Cup With Enough Olive Oil to Equal 1 1/3 Cups. |
|
10
Done
|
Pour Over Peppers. |
|
11
Done
|
Add All Remaining Ingredients and Toss Well. |
|
12
Done
|
Refrigerate at Least 24 Hours. |
|
13
Done
|
Can Be Prepared Up to 1 Week Ahead and Refrigerated. |
|
14
Done
|
Serve at Room Temperature. |
