Tuscan Sweet Roasted Peppers with Feta
1 1/2 pounds of tri-color sweet mini peppers
1/4 cup Tuscan Herb Olive Oil
1 tsp red pepper flakes (optional)
1/2 tsp sea salt
1/2 tsp garlic powder
1/4 tsp black pepper, freshly ground
1 cup crumbled Feta cheese
Preheat oven to 425°F. Place peppers in a large bowl; coat with Tuscan Herb Olive Oil. Add red pepper flakes, salt, pepper and garlic powder; toss to coat. Spread vegetables in a single layer on baking sheet. Roast for 15-20 minutes. Then check for doneness. If peppers are very brown in spots and fragrant. If not, roast for 5 to 10 minutes more and then check again. Remove from oven and immediately top with Feta cheese. Garnish with freshly chopped parsley.
