Ingredients
4bell peppers,(any combination of red, yellow or orange, halved, seeded and cored
2tbspextra virgin olive oil
2tspred wine vinegar
1smallgarlic clove,minced
3tbspfresh basil,chopped, divided
½tsporegano,dried
1tspsugar
¾tspsalt
⅛tspfreshly ground black pepper
3tbsppine nuts
2ozfeta,(a scant ½ cup), crumbled
⅓cupkalamata olives,pitted
Preparation
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 to 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 ¾-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 1 hour or overnight.
Heat a small skillet over medium heat. Add the pine nuts and cook for about 4 minutes, stirring frequently, until golden.
Immediately transfer the nuts to a small bowl to stop the cooking process.
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.
