Ingredients:

  • 3 large bell peppers, mixed colors (approx. 1.5 lbs / 680g)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, minced finely
  • 1 tsp honey
  • 1/4 tsp cracked black pepper
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 450°F (230°C) or set your broiler to high.
  2. Wash and pat dry the peppers. Halve them lengthwise and remove the seeds and ribs.
  3. Place peppers cut-side up on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with salt.
  4. Roast for 12–15 minutes, or until the skins are blistered and mahogany-colored with blackened edges.
  5. Immediately transfer the hot peppers into a large bowl and cover tightly with a lid or plastic wrap.
  6. Let them steam for 10 minutes to loosen the skins.
  7. Gently peel away the charred skins and slice the pepper flesh into 1-inch strips.
  8. In a small jar, combine the olive oil, balsamic vinegar, minced garlic, honey, and black pepper. Shake vigorously until the dressing is emulsified.
  9. Toss the sliced peppers with the dressing in a large bowl.
  10. Fold in the fresh parsley and crumbled feta, then finish with a squeeze of lemon juice.