Greek Marinated Roasted Peppers, Olives and Feta

Sorce	silversand
Caloric	:1 Serving: Calories 50 (Calories from Fat 40); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 150mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 2g); Protein 1g Percent Daily Value*: Vitamin A 30%; Vitamin C
Ingridients	Prep Time:25 min Start to Finish:45 min Makes:32 servings (1/4 cup each) 5 large red bell peppers 1/4 cup olive or vegetable oil 3 tablespoons lemon juice 1/2 cup chopped fresh parsley 1/4 cup finely chopped red onion 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves 2 cloves garlic, finely chopped 2 cups pitted kalamata olives 8 oz feta cheese, cut into 1/2-inch cubes (1 cup) Baguette slices, if desired
Instructions	1. Set oven control to broil. Place bell peppers on cookie sheet. Broil with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes. 2. Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic. 3. Remove skins, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces. In glass bowl or jar, place peppers, olives and cheese. Pour marinade over pepper mixture. To serve, use slotted spoon. Serve with baguette slices.