- 4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 small garlic clove, minced
- 3 tbsp chopped fresh basil, divided
- 1/2 tsp dried oregano
- 1 tsp sugar
- 3/4 tsp salt
- 1/3 tsp freshly ground black pepper
- 3 tbsp pine nuts
- 2 ounces (a scant ½ cup) crumbled Feta
- 1/3 cup pitted kalamata olives
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Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
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Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
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Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
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Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.