Roasted Pepper Feta Salad Recipes

Steps:

• Preheat oven to 375 degrees.
• Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain - that's ok. Remove the centers and seeds also.
• Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
• Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.

Steps:

• Preheat the oven to 475 degrees F.
• Mix together the olive oil, oregano, salt, pepper and garlic in a small mason jar. Set aside.
• Place the cherry tomatoes, bell peppers and feta on a sheet pan. Add 2 tablespoons of the olive oil mixture and toss. Add the lemon halves to the pan and roast until the vegetables and feta have browned, 15 to 17 minutes. Allow them to cool, about 20 minutes.
• To assemble, toss the roasted tomatoes, bell pepper and feta together with the cucumbers, olives and red onion, then place on a platter.
• Add the juice from the roasted lemons to the remaining olive oil mixture in the mason jar. Secure the lid and shake until combined. Drizzle the salad with half of the dressing. Arrange dill leaves over the top and serve with the remaining dressing on the side.

Steps:

• In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
• Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
• Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.

Steps:

• Place peppers on grill and char. Remove from grill and place in bowl and cover with plastic wrap for 10 minutes. Cut peppers in half and remove skin and seeds. Mix eggs, feta, parsley, and chiles. Fill peppers evenly and place under broiler until golden brown.

Steps:

• Combine bell peppers, feta cheese, and onion in a large bowl.
• Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

Steps:

• Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
• Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
• Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
• Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.

Steps:

• Cook the quinoa following pack instructions, then drain really well and set aside.
• Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
• Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
• Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.