4 large sweet peppers, 2 green and 2 red
1/4 cup olive oil
2 Tablespoons fresh oregano OR 1 Tablespoon dried
1/4 cup flat leaf parsley, chopped
Italian Style—1 teaspoon each marjoram and basil, 1 Tablespoon red wine vinegar (parmesan)
Greek Style—1 teaspoon lemon zest, 1 Tablespoon each lemon juice and sesame seeds (feta)
Toss cut peppers with olive oil and oregano. Roast, grill or sauté peppers until lightly
done, but still a little crisp. Stir in parsley and divide in half.
Mix in individual style flavorings and serve along with suggested cheeses as pizza toppings
or omelet fillings. Cover and refrigerate leftovers.
Copyright © 2008 Stefanie Samara Hamblen