Greek Marinated Roasted Peppers, Olives and Feta

Taste a bit of Greece with this classic marinated combo of peppers, olives and cheese.


32 servings


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 ounces feta cheese, cut into 1/2-inch cubes (1 cup)
baguette slices, if desired


Set oven control to broil. Place bell peppers on baking 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.

Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic.

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.

Estimated Time

Preparation Time: 25 minutes
Total Time: 45 minutes

Additional Information

For authentic flavor, use kalamata or Gaeta olives, but you can also use large pitted ripe olives if you prefer.


Store this appetizer in a tightly covered container in the refrigerator up to 1 week.

Nutritional Information

1 Serving (1 Serving): Calories 50 (Calories from Fat 40), Total Fat 4 g (Saturated Fat 1 1/2 g, Trans Fat 0 g), Cholesterol 5 mg; Sodium 150 mg; Total Carbohydrate 3 g (Dietary Fiber 0 g, Sugars 2 g), Protein 1 g; Exchanges: 1/2 Vegetable; 1 Fat

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