Fire Roasted Peppers with Feta and Olives
Prep time:5 min
Total time:15 min
2 red bell peppers, quartered
2 tbsp Longo’s Extra Virgin Olive Oil, divided
2 cloves garlic, minced
Pinch each salt and pepper
32 cured black olives
3 sprigs fresh Longo’s Rosemary
2/3 cup crumbled feta cheese Longo’s Balsamic Glaze
- •Toss peppers with 1 tbsp of the oil, garlic, salt and pepper. Place in grill basket skin side up. Scatter olives around peppers and top with rosemary.
- •Heat grill to high, about 550 to 600°F. Place basket on grill and cook for about 5 minutes until lightly charred and tender. Turn peppers over, skin side down.
- •Top each pepper with some feta and drizzle with remaining oil; cook for about 5 minutes or until tender. Transfer to platter and drizzle with balsamic glaze to serve.
Per serving: 210 calories
- Protein 4g
- Fibre 1g
- Fat 18g
- Sugar 5g
- Carbs 10g
- Sodium 590mg