Aegean Pepper Salad
In a bowl, toss together peppers, 1/4 cup of olive oil and 1 tsp. of chopped rosemary.
Grill peppers for 5 minutes, turning once.
In a bowl, toss together tomato wedges, feta cheese cubes, kalamata olives and remaining 1/4 cup of olive oil.
Spoon generously into grilled pepper halves and serve.
4 yellow peppers and/or red peppers, cored and halved
1/2 cup olive oil, divided in two
1 tbs. chopped fresh rosemary, divided in two
2 tomatoes, cut in 1″ wedges
8 oz reduced fat feta cheese, cubed
1/3 cup pitted kalamata olives
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our nutritionist/nurse to
personalize for you.