Photo by Leigh Beisch

Serves 6 / Covered tightly and refrigerated, this can be prepared up to four days in advance. Prep tip: In a pinch, use bottled red bell peppers.

2 large bell peppers (red, orange, yellow, or a mix)
3 tablespoons olive oil
½ pound feta cheese, cut into 1-inch cubes
1 cup pitted kalamata olives, rinsed and drained
½ large red onion, very thinly sliced
1 clove garlic, minced
1 tablespoon red wine vinegar
1 tablespoon dried oregano
¼ cup fresh lemon juice

Preheat oven to 450°. Cut bell peppers in half lengthwise; remove seeds and membranes. Brush exteriors lightly with a little olive oil and place, cut side down, on a baking sheet. Roast for 20-25 minutes, until well blackened. When cool, remove and discard skins; slice peppers into 2-inch strips. (You can also blacken peppers over a gas flame, holding with tongs and rotating.)

Combine peppers, remaining olive oil, feta, and olives in a large bowl. Toss gently to coat completely. Add onion, garlic, vinegar, oregano, and salt and pepper to taste; toss again. Pour lemon juice over mixture. Refrigerate at least 3 hours.

PER SERVING: 225 cal, 75% fat cal, 19g fat, 7g sat fat, 34mg chol, 6g protein, 8g carb, 2g fiber, 567mg sodium