Green Pepper Duel, Pt. 1

As I noted earlier, I'm not a fan of green peppers. But because they were in the box this week, I accepted the challenge of transforming them into dishes I could tolerate. I would call this round a draw. Roasting the green peppers and mixing them on a sandwich with lots of other ingredients helped to mute their flavor, but by putting them on a sandwich, I still got some big chunks. Overall, though, the sandwich was tasty, if not a little messy to eat. Also, if you can get goat cheese, I think that might work better than feta.

Total time to cook: 25 minutes

Four thick slices of good bread, this time I got the pane bello from Marvelous Market
1 tomato
1 green pepper
1/4 cup red onions, sliced 1-inch wide
4 slices of feta cheese (we bought a block and then sliced 1-inch wide pieces)
1 tbsp olive oil

- Turn on the broiler and line a baking sheet with tin foil
- Slice the green pepper length-wise into quarters, remove the core and the seeds, and slice each quarter in half again, so you have eight pieces total
- Lay the green pepper slices with the skin-side down in a row on the tin foil
- Brush with a little olive oil, season with a little pepper and broil for about 10 minutes, or until the tops are blackening
- When the peppers are finished, wrap the tin foil around them like a package and set aside
- While the peppers are cooking, heat the olive oil in a medium pan
- Add the red onions and cook until soft, about five minutes
- Remove the onions and set aside but keep the heat on
- Add the tomatoes to the pan, cook each side for about three minutes (turning only once)
- By now, the peppers should have cooled and you'll note the skin starting to separate, peel the skin off
- Build the sandwich: tomatoes on the bottom, peppers, onions and feta cheese on top
- Serve immediately, since the tomatoes will start to make the bottom soggy if you wait too long

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