Ingredients

• 4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored
• 2 tbsp extra virgin olive oil
• 2 tsp red wine vinegar
• 1 small garlic clove, minced
• 3 tbsp chopped fresh basil, divided
• 1/2 tsp dried oregano
• 1 tsp sugar
• 3/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 tbsp pine nuts
• 2 ounces (a scant 1/2 cup) crumbled Feta
• 1/3 cup pitted kalamata olives

Instructions

Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.

Peel the skin from the peppers (do not rinse under water) and cut into 3/4-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.

Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)

Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.

Recipe by Once Upon a Chef