Fire Roasted Peppers with Feta and Olives

Prep time:5 min
Total time:15 min

Serves 4


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.

Nutritional Information

Per serving: 210 calories
  • Protein 4g
  • Fibre 1g
  • Fat 18g
  • Sugar 5g
  • Carbs 10g
  • Sodium 590mg