Roasted Onions, Sweet Peppers and Feta
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4 large Red onions, cut crosswise into 1 inch thick
1 Red Sweet Pepper, deseeded and sliced into 1/2 inch
1 Orange Sweet Pepper, deseeded and sliced into 1/2
2 Tablespoon olive oil
4 ounces Feta, crumbled
1 tablespoon Sesame oil
2 tablespoons wine vinegar
1/2 cup sliced almonds or Sesame seeds, lightly toasted
1/3 cup chopped fresh chives
Arrange onions and peppers in a single layer on a
rimmed baking sheet;
onion and peppers with olive oil using a pastry brush,
turning to coat both sides.
until soft and brown on edges (turning every 15 minutes)
about 1 hour.
with salt and pepper.
stand at room temperature until cool.
cheese over onions and peppers, drizzle sesame oil,
then vinegar over all on the plate.
Sprinkle with almonds, then chives and serve with
a couple of sprigs of mint and sliced tomato as garnish.
this dish with plenty of crusty garlic bread
© Renies Kitchen 2004