Best 3 Roast Peppers With Feta Cheese And Olives Recipes

**Roasted Peppers with Feta Cheese and Olives: A Mediterranean Delight**

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our tantalizing recipe for Roasted Peppers with Feta Cheese and Olives. This delectable dish captures the essence of Mediterranean cuisine, blending vibrant flavors, fresh ingredients, and a symphony of textures. Roasted bell peppers, bursting with smoky sweetness, provide a delectable base for a savory filling of tangy feta cheese, briny olives, and aromatic herbs. Drizzled with a luscious dressing of olive oil, lemon juice, and garlic, this dish is a symphony of flavors that will transport your taste buds to a seaside taverna. Alongside this main recipe, we've also curated a collection of complementary recipes that explore the diverse culinary landscape of the Mediterranean. From the classic Greek Spanakopita to the hearty Turkish Menemen, each recipe showcases the region's rich heritage and culinary traditions. Join us on this gastronomic voyage as we delve into the vibrant world of Mediterranean cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL

Roasted Pepper Salad with Feta, Pine Nuts & Basil image

Pretty to look at and delicious to eat, this roasted pepper salad is the perfect make-ahead dish for a summer get-together.

Provided by Jennifer Segal, adapted from Linda Grimes

Categories Salads

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 small garlic clove, minced
3 tablespoons chopped fresh basil, divided
½ teaspoon dried oregano
1 teaspoon sugar
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
3 tablespoons pine nuts
2 ounces (a scant ½ cup) crumbled Feta
⅓ cup pitted kalamata olives

Steps:

Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.

Nutrition Facts : Calories 194, Fat 16g, Carbohydrate 11g, Protein 4g, SaturatedFat 4g, Sugar 7g, Fiber 3g, Sodium 673mg, Cholesterol 13mg

BAKED PEPPERS WITH FETA CHEESE

Baked Peppers With Feta Cheese image

This colourful Mediterranean starter of juicy roasted peppers strewn with basil and garlic couldn't be simpler to make.

Provided by English_Rose

Categories Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 red peppers, halved and deseeded
extra virgin olive oil
1 ounce basil
2 garlic cloves, chopped
12 chunks feta cheese

Steps:

Preheat the oven to 400°F
Place the peppers in a baking dish, cut side down. Drizzle with olive oil.
Tuck the basil and garlic between the peppers. Scatter the feta on top.
Bake in the oven for 30-40 minutes. Serve hot, warm, or at room temperature.

ROAST PEPPERS WITH FETA CHEESE AND OLIVES

Roast Peppers with Feta Cheese and Olives image

Make and share this Roast Peppers with Feta Cheese and Olives recipe from Food.com.

Provided by Tonkcats

Categories Cheese

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 lbs mixed red and green sweet peppers
1/3 cup black olives, pitted (small olives)
2 tablespoons capers
2 tablespoons fresh parsley or 2 tablespoons basil, minced
2 tablespoons scallions, chopped
1 clove garlic, halved
3 tablespoons olive oil
2 teaspoons wine vinegar
1/2 cup feta cheese, cut into 1/2 inch cubes

Steps:

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.

Nutrition Facts : Calories 143.1, Fat 10.7, SaturatedFat 3, Cholesterol 11.1, Sodium 293.8, Carbohydrate 10.6, Fiber 3.5, Sugar 7, Protein 3.5

Tips:

For a smoky flavor, roast the peppers directly over a gas flame or on a grill until the skins are charred.
To make peeling the peppers easier, place them in a paper bag for 10 minutes after roasting. The steam will help loosen the skins.
Use a variety of colors of peppers for a more visually appealing dish.
Add other vegetables to the roasting pan, such as zucchini, tomatoes, or onions.
Use a good quality feta cheese. A creamy, tangy feta will add the most flavor to the dish.
Use a variety of olives. Kalamata olives, black olives, and green olives all work well in this dish.
Serve the roasted peppers immediately, or store them in the refrigerator for up to 3 days.

Conclusion:

Roasted peppers with feta cheese and olives is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. This dish is perfect for a summer meal, as it is light, refreshing, and flavorful. The combination of roasted peppers, feta cheese, and olives is a classic Mediterranean flavor combination that is sure to please everyone at the table.