Feta Sweet Peppers Tomatoes and Onions

Greek Feta, roasted sweet peppers, onions, garlic and tomatoes is so delicious. It's quick and easy to make too.

Add roasted chilli pepper to give it a little heat. I've made something similar before see here but I like this more as I like both the heat the chilli gives and the roasted pepper.

All baked together in foil parcels. Such a lovely and easy dish to make. It can also be prepared ahead of time and baked in the foil when you're ready. Serve in the foil parcels - the smell is amazing and it's a doddle to make too!

Nothing more is needed than a chunk of crusty bread to mop up the juices.

Ready for the oven:

Yield: 2Author: Jan Bennett

Feta, Sweet Peppers, Tomatoes and Feta Baked in Foil

Greek Feta, roasted sweet peppers, onions, garlic and cherry tomatoes with roasted chilli pepper to add a little heat.

ingredients:

2 sweet pointed peppers and 1 green chilli pepper of medium heat (both of which need to be roasted, skin removed and deseeded) more on than in a bit.

2 large sheets of kitchen foil

Good Greek Extra virgin olive oil for drizzling

1 block of Greek feta cheese - cut in half and each half into 3 pieces

1 medium red onion - sliced very thinly so it gets cooked

2 garlic cloves - finely chopped

a handful of cherry tomatoes - halved

salt and black pepper to season

Optional:

A nice glass of red wine to be drunk whilst preparing, and another for when you're eating of course.  A chunk of fresh crusty bread for mopping.

instructions

Preheat your oven to about 200C/400F/Gas 6

Have a sip of wine then rub the sweet peppers and the chilli all over with a little olive oil. 

Be sure to prick them a few times with a sharp knife - or they will explode in the oven and you'll end up cleaning all day.

The idea is to roast them until they start to blacken which gives them a lovely flavour and makes removing their skins really easy.

Now put them on a baking sheet and roast for about - I don't know say 15 to 20 minutes turning halfway through. You'll find the chilli pepper is done first so you will have to remove it from the oven.

I find they don't blacken all over as much as I'd like so I take to using my cook's blowtorch to them which does the trick. Now place them into a plastic bag and leave to sweat for a few minutes.

You will find once removed from the plastic bag that the skin peels off really easily. Don't fuss if there are little bits of blackened skin remaining - they all add to the taste - seriously.

Remove the skins and the seeds from both the sweet peppers and the chilli pepper.

Cut the sweet pepper into strips and chop the chilli pepper as small as you can - just so that someone doesn't get a huge lump of chilli pepper that's all.

Have another sip of wine (but please drink responsibly) and get yourself two large sheets of kitchen foil and bring the sides up a little. Drizzle a little olive oil and start to layer the ingredients.

You can start with onion, then a slab of feta and garlic - add a strip of sweet pepper and a little chilli pepper.

Add a couple of the tomato halves and season with a little black pepper. You really don't want much salt so save the salt till the end.

Drizzle again with a teeny bit more olive oil and repeat until you've used everything up. Now you can season with a little salt and more black pepper.

Pull the foil up round in each four corners to form a loose parcel. Place each parcel on a baking sheet and put in the oven for about 15 to 20 minutes.

Put each foil parcel on its own plate and serve immediately with nice crusty bread and the wine.

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