I I I I I I I

 

Grilled Red Peppers with Feta and Almonds

6 large sweet red peppers
1/2 lemon
1/4 cup olive oil
3/4 cup chopped roasted/salted almonds
3/4 cup goat's milk feta

Directions
Grill the peppers whole, on a gas or charcoal grill, over med-high heat -- turning peppers periodically until skins are almost completely black.  Remove from grill and let cool.
After peppers cool, place on a large platter (so any juice from the peppers will be caught) and peel and discard the charred skin from each pepper (a tiny bit of black or skin left on each is fine).  Carefully open the peppers over the platter and remove and discard the seeds, stem and pith, making sure any juice remains in the platter.
Gently pull the peppers into large strips and arrange on the platter with the reserved juice.
Crumble the feta over the peppers. Drizzle the olive oil over the peppers.  Squeeze the lemon over the peppers.
Sprinkle the almonds over the peppers.
Serve warm. Serves 4 adults as a side dish.

 

   I I I I I I I