Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Mediterranean Salad Platter




Source of Recipe


Simply Perfect Picnics






Recipe Introduction


If they're available, mix in a few halved cherry tomatoes or some tiny plum tomatoes.





List of Ingredients



• 8 large red, yellow, and/or green sweet peppers
  
• romaine leaves
  
• 2 large red and/or yellow tomatoes, sliced
  
• 2 T olive oil
  
• salt and pepper
  
• 1 cup kalamata olives
  
• 1/2 crumbled feta cheese (2 oz)
  
• 1 T snipped fresh tarragon or basil
  






Instructions



1. Cut sweet peppers in half lengthwise; remove stems, seeds, membranes. Place pepper halves, cut sides down, on a large foil-lined baking sheet. Bake in a 450 degree oven for 15 to 20 minutes or till skins are blistered and bubbly. Fold up foil around peppers to form a packet, sealing edges; let stand 20 minutes to loosen skins. Peel peppers; cut into strips. Cover and chill till serving time.
   
2. To serve, line a platter with romaine leaves, if desired. Arrange roasted pepper strips and tomato slices on platter. Drizzle olive oil over peppers; season with salt and pepper. Sprinkle olives, feta, and snipped herb over peppers. (Transport, covered, in an insulated cooler with ice packs.)
   






Final Comments


Makes 10 to 12 servings.