Roasted Pepper Salad(12 Servings)

• 3 green bell peppers and/or red bell peppers
• 1 (6 oz.) jar marinated artichoke hearts, drained and patted dry (reserve marinade)
• olive oil
• 1/2 lb. Feta cheese, rinsed, patted dry and crumbled
• 2 (6 oz.) cans black olives, drained (pitted)
• 3/4 c. fresh mushrooms, sliced
• 8 Tbsp. sliced green onion
• 6 Tbsp. minced fresh parsley
• 2 tsp. minced garlic
• 1 1/2 Tbsp. dried oregano, crumbled
• juice of 1 1/2 lemons
• salt and fresh ground pepper
• toasted sesame seed or additional Feta cheese for garnish

1. Preheat oven to 450u0b0.
2. Place peppers on baking sheet and roast until skins are black and peppers are soft, about 30 minutes.
3. Let cool slightly.
4. Peel off skin.
5. Cut peppers in half and discard stem and seeds; slice peppers thinly.
6. Transfer to large serving bowl (preferably glass).

green bell peppers, hearts, olive oil, feta cheese, black olives, fresh mushrooms, green onion, parsley, garlic, oregano, lemons, salt, sesame

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533574 (may not work)