Grilled-Pepper Salad with Currants, Capers and Feta

• HEALTHY
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1 large red bell pepper
2. 1 large yellow bell pepper
3. 1 large orange bell pepper
4. 1 large green bell pepper
5. 1/4 cup plus 2 tablespoons extra-virgin olive oil
6. 2 garlic cloves, minced
7. 2 tablespoons pine nuts
8. 2 tablespoons dried currants
9. 1 tablespoon drained small capers
10. 2 tablespoons sherry vinegar
11. 1/4 cup chopped parsley
12. 1/2 cup crumbled feta cheese
13. Salt and freshly ground pepper

1. Light a charcoal grill. Grill the peppers over high heat, turning, until charred all over. Transfer to a large plate and let stand until cool enough to handle. Peel the peppers and discard the charred skins, seeds and stems. Quarter the peppers lengthwise and arrange them on a platter.
2. In a small skillet, heat 2 tablespoons of the olive oil. Add the garlic and pine nuts and cook over moderate heat until golden, about 4 minutes. Stir in the currants and capers. Remove from the heat and stir in the remaining 1/4 cup of the olive oil. Let cool to room temperature. Whisk in the vinegar and stir in the parsley and feta; season with salt and pepper. Pour the dressing over the peppers and serve.