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Ingredients:
1 small red or sweet white onion, peeled, quartered, and thinly sliced
2 large green bell peppers, roasted, peeled and thinly sliced
2 large red bell peppers, roasted, peeled and thinly sliced
2 large yellow bell peppers, roasted, peeled and thinly sliced
1 to 2 tablespoons sherry vinegar
1 large garlic clove, peeled and minced
Salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
Garnish:
2 tablespoons finely minced fresh parsley
12 small Picholine Ripe Olives
2/3 cup feta cheese, crumbled |
Combine the onion and peppers in a shallow serving dish and set aside.
In a small bowl, combine the vinegar and garlic, season with salt and
pepper, and whisk in the oil in a slow stream. Pour the vinaigrette over
the onions and peppers and toss gently. Correct the seasoning and
garnish with minced parsley, black olives, and the feta. Serve at room
temperature.
Appetizers Vegetable Dishes
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