Grilled Orange Peppers with Feta and Olives
This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.Download recipe and shopping list
Ingredients
- 3 orange bell peppers
- 1 tsp plus 3 tablespoons grapeseed oil (or other oil)
- 1 tbsp fresh lemon juice
- 1/4 tsp smoked paprika
- 1/2 tsp finely minced garlic
- 1/4 tsp freshly chopped oregano
- Freshly ground black pepper
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced kalamata olives
Instructions
- Preheat a grill to medium-high heat. Lightly brush the peppers with 1 teaspoon of grapeseed oil and place the peppers on the grill. Cover and cook until slightly charred 3 to 5 minutes. Turn and cook an additional 5 minutes, until charred. Set aside in a bowl covered with plastic wrap.
- To prepare the vinaigrette, whisk the remaining grapeseed oil, lemon juice, paprika, garlic, oregano and black pepper. Peel, seed and core the peppers and cut them into bite-sized portions. Toss peppers, feta cheese and olives with the vinaigrette and set aside for 10 minutes (if you have the time), then serve.
Nutrition
Serving: 1servingCalories: 178kcalCarbohydrates: 10gProtein: 3gFat: 15gSaturated Fat: 3gCholesterol: 8mgSodium: 209mgFiber: 1gVitamin A: 321IUVitamin C: 258mgVitamin E: 4.9IUZinc: 0.51mgBeta-carotene: 168μgLutein and zeaxanthin: 1.8μg
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