Wednesday, October 23, 2013

Grilled Greek Stuffed Peppers

This is one of my favorite recipes... I can't believe I haven't posted it on here until now.  It's great the way it is, but you could always add chicken or rice to mix things up a bit.


Dressing (puree in food processor):
3 jarred pepperoncini,
2 Tbsp. jarred pepperoncini
2 Tbsp. extra-virgin olive oil
1 Tbsp. plain Greek-style yogurt
1 Tbsp. each chopped fresh
oregano and basil (or 1/2 t. dried of each)
1 clove garlic, chopped
1/4 tsp. red pepper flakes
 Black pepper to taste

For the grill (brush with olive oil and season with salt and pepper):
2 bell peppers, halved lengthwise, seeded
1 eggplant, sliced lengthwise
1 zucchini, cut lengthwise
1 red onion, cut into 1/2-inch-thick rounds
1 yellow squash, cut lengthwise

1/3 cup crumbled feta
1/4 cup pitted and chopped kalamata olives

Grill the seasoned vegetables, then chop all but the peppers.  Puree the dressing ingredients, then combine the chopped veggies, dressing, feta, and olives.  Spoon into grilled pepper halves and serve.

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