Roasted Peppers with Marinated Feta and Greek Olives

Roasted Peppers with Marinated Feta and Greek Olives

Serves 8 as an appetizer

Although the roasted bell peppers and feta cheese get tastier over time, skip the marinating step and serve this appetizer immediately if you're in a pinch, with wedges of toasted pita bread on the side.

  • 2 roasted red bell peppers
  • 1 pound feta cheese, cut into cubes
  • 1 cup Greek black olives, pitted
  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • Lemon juice, to taste
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Combine peppers, feta and olives in a large bowl. Add olive oil and toss gently. Add onion and remaining ingredients, tossing gently to combine. Adjust seasonings, cover and chill at least 5 hours before serving.

Nutritional Info: 
Per Serving:210 calories (150 from fat), 17g total fat, 9g saturated fat, 50mg cholesterol, 870mg sodium, 6g carbohydrate (1g dietary fiber, 3g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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