Roasted Pepper & Feta Spread

Roasted Pepper & Feta Spread
Staff Writer

Michael Psilakis

Roasted Red Pepper & Feta Spread

This traditional spread resembles a Greek romesco. It goes well with just about anything and is wonderful on its own as a dipping agent for crudités or potato chips. I like to use it anywhere you would use an aioli.

Ingredients

  • 1/2  Spanish onion, thickly sliced
  • Extra-virgin olive oil, for brushing
  • Kosher salt and black pepper, to taste
  • 1  Cup  crumbled feta cheese
  • roasted red peppers, cut into strips
  • pepperoncini, sliced
  • 1/2  Teaspoon  dry Greek oregano
  • pinches ground coriander
  • pinches ground cumin
  • sprigs parsley
  • sprigs dill
  • 1  Tablespoon  sliced chives
  • 1/4  Teaspoon  grated lemon zest

Directions

Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot grill pan or in a cast-iron skillet, grill the onion until tender and slightly char-marked. Separate into rings.

In a food processor, combine all of the ingredients with the grilled onions and process until very smooth. Taste for seasoning, but be careful not to add too much salt, as the feta is very salty.
 

Nutritional Facts

Total Fat
6g
9%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
25mg
8%
Carbohydrate, by difference
24g
18%
Protein
13g
28%
Vitamin A, RAE
13µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
8mg
11%
Calcium, Ca
184mg
18%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
64µg
16%
Iron, Fe
2mg
11%
Magnesium, Mg
23mg
7%
Niacin
4mg
29%
Phosphorus, P
136mg
19%
Selenium, Se
18µg
33%
Sodium, Na
450mg
30%
Water
66g
2%
Zinc, Zn
2mg
25%

Roasted Pepper Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Pepper Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.