Roast Peppers with Feta Cheese and Olives

• 2 lbs mixed red and green sweet peppers
• 13 cup black olives, pitted (small olives)
• 2 tablespoons capers
• 2 tablespoons fresh parsley or 2 tablespoons basil, minced
• 2 tablespoons scallions, chopped
• 1 clove garlic, halved
• 3 tablespoons olive oil
• 2 teaspoons wine vinegar
• 12 cup feta cheese, cut into 1/2 inch cubes

1. Place peppers on baking tin under broiler about 2 inches from heat.
2. Roast, turning peppers as skins blacken until charred on all sides (10 to 15 minutes).
3. Peel under cold running water.
4. Remove stems, seeds and cut into 1 1/2 inch wide strips.
5. Leave in colander to drain.
6. Combine drained peppers with all ingredients but cheese.
7. Marinate several hours.
8. Remove the garlic clove and add the Feta cheese before serving.

peppers, black olives, capers, fresh parsley, scallions, clove garlic, olive oil, wine vinegar, feta cheese

Taken from www.food.com/recipe/roast-peppers-with-feta-cheese-and-olives-3518 (may not work)