FEEDS: 2-4

WHAT YOU'LL NEED:

• 1 green, yellow or orange pepper
• 2 plum or Roma tomatoes
• olive oil, salt and pepper
• 1 clove fresh garlic, crushed
• 1 T. olive oil
• 1 T. chopped fresh parsley
• 1-2 T. crumbled feta cheese

LET'S COOK

Cut the pepper in half, clean out the seeds and cut it into quarters. Rub with a bit of olive oil and then season lightly with salt and pepper. Place on a tray with the skin side up.

Cut the Roma tomatoes in half lengthwise, rub with some olive oil and season with salt and pepper. Place on the same tray as the pepper pieces, skin side up.

Using a fork, mix together the crushed garlic clove, the tablespoon of olive oil, chopped parsley and feta cheese. Preheat the broiler with the rack on the highest setting closest to the heat source. Place the tray with the prepared vegetables under the broiler and cook just until the peppers begin to show some color.

Remove the tray from the oven, turn over the veggies and then smear the garlic, herb, feta mix evenly on the cut side of the tomatoes. Return to the oven and broil until the tomato topping is crusty and lightly browned.

Prepare for service by placing a quarter of the broiled pepper on a plate and inside it, place the broiled tomato. Serve hot from the oven or at room temperature on a buffet.

MORE IDEAS:

Instead of chopped parsley, try fresh basil, oregano or even tarragon.

Feta is available as a crumbled, salad ready item in grocery stores. Flavored feta is also sold jazzed up with garlic and herbs. It’s a great addition to this recipe.