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

Ingredients:

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

Pepper

Steps:

- 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