Roasted Peppers with Feta
A simple side dish of roasted red and green bell peppers and onions served topped with feta cheese crumbles.
1 1/2 pounds (5 medium) red bell peppers, washed, cored, and sliced
1 1/2 pounds (5 medium) green bell peppers, washed, cored, and sliced
1 1/2 pounds (4 medium) onions, peeled and sliced
3 tablespoons olive oil
2/3 cup (4 ounces) crumbled basil and tomato feta cheese
- In a large, shallow baking pan, toss the peppers, onions, and olive oil to combine.
- Bake for about 25 minutes, or until the vegetables are tender, stirring occasionally.
- Transfer the cooked vegetables to a serving platter.
- Sprinkle the crumbled feta cheese over the top.
Makes 12 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.