Recipe created & provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 8 mixed bell peppers – red, green, orange and yellow – washed and left whole
- ¼ cup EVOO
- 1 tablespoon Sherry Vinegar
- Kosher salt and freshly cracked black pepper – to taste
- 3 Large cloves Garlic – peeled and sliced thin
- 3-4 ounces Feta – crumbled
- 2-3 tbsps. Fresh Oregano – leaves for garnish
Directions
- Preheat oven to broil or turn on gas stove to high. The idea is to char the peppers completely black on all sides. Once charred, place the peppers into a bowl and cover with saran wrap to steam.
- Meanwhile, add EVOO in a small pan on med-high heat (enough to be 1/4 inch deep for a shallow fry). Once hot, place the garlic slices into the oil and fry until golden brown. Remove from the pan and place onto a paper towel lined plate. Season with salt and set aside. Keep the leftover oil.
- After 30 minutes, remove the saran wrap on the bowl and let the peppers cool off for a few minutes. Once you are able to handle them, remove the skins using paper towels. Open the peppers up and remove all the seeds too. You can then cut the peppers into quarters and place on a large platter.
- Dress the peppers with the garlic flavored EVOO, Vinegar, salt and pepper.
- Top peppers with the Feta cheese and garlic chips. Garnish with fresh oregano and serve. Enjoy!
