Yellow Pepper Sun Dried Tomato Appetizer a La Tel Aviv
Elevate your appetizer game with the vibrant, Mediterranean-inspired "Yellow Pepper Sun-Dried Tomato Appetizer à la Tel Aviv." This stunning dish pairs smoky, oven-roasted yellow bell peppers with tangy sun-dried tomatoes, fresh herbs, and creamy whipped feta for an irresistible combination of flavors and textures. Quick to prepare, this recipe features a smooth blend of Greek yogurt, feta cheese, and a touch of zesty lemon juice, all lovingly topped with herb-marinated vegetables. Ideal for gatherings or as a light starter, serve it on crusty baguette slices for a burst of Tel Aviv-inspired freshness in every bite. Perfectly balanced, visually striking, and packed with bold, healthy ingredients, this appetizer is a guaranteed crowd-pleaser and a must-try for Mediterranean food enthusiasts.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 whole yellow bell peppers
- 6 pieces sun-dried tomatoes (packed in oil)
- 200 grams feta cheese
- 2 tablespoons plain Greek yogurt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 1 medium garlic clove
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 12 pieces baguette slices (optional, for serving)
Instructions
Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
Wash and dry the yellow bell peppers. Place them whole on the prepared baking sheet.
Roast the peppers in the oven for 20 minutes, turning once halfway through, until the skins are blistered and slightly charred.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a plate and let the peppers steam for 10 minutes to loosen the skins.
While the peppers cool, prepare the whipped feta. In a food processor, combine the feta cheese, Greek yogurt, 1 tablespoon of olive oil, and lemon juice. Blend until smooth and creamy. Transfer to a serving dish and set aside.
Once the peppers are cool enough to handle, peel off the charred skins, remove the stems and seeds, and slice them into thin strips.
Slice the sun-dried tomatoes into small pieces. Mince the garlic and chop the parsley and basil finely.
In a medium bowl, combine the pepper strips, sun-dried tomatoes, garlic, parsley, basil, 2 tablespoons of olive oil, salt, and black pepper. Toss gently to coat.
To serve, spread a generous amount of whipped feta onto a serving plate or individual baguette slices. Top with the roasted pepper and sun-dried tomato mixture.
Garnish with additional chopped herbs and a drizzle of olive oil if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.0 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 298 mg | 23% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
