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Greek Marinated Roasted Peppers, Olives and Feta

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By Betty Crocker Kitchens
Updated Sep 21, 2005
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Taste a bit of Greece with this classic marinated combo of peppers, olives and cheese.

Greek Marinated Roasted Peppers, Olives and Feta

  • Prep Time 25 min
  • Total 45 min
  • Servings 32
  • Ingredients 10
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Ingredients

  • 5 large red bell peppers
  • 1/4 cup olive or vegetable oil
  • 3 tablespoons lemon juice
  • 1/2 cup chopped fresh parsley
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
  • 2 cloves garlic, finely chopped
  • 2 cups pitted kalamata olives
  • 8 oz feta cheese, cut into 1/2-inch cubes (1 cup)
  • Baguette slices, if desired

Instructions

  • Step 
    1
    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 peppers in a plastic bag and close tightly. Let stand 20 minutes.
  • Step 
    2
    Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic.
  • Step 
    3
    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 marinade over pepper mixture. To serve, use slotted spoon. Serve with baguette slices.

Nutrition

50 Calories
4g Total Fat
1g Protein
3g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
40
Total Fat
4g
6%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
150mg
6%
Potassium
55mg
2%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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