Cold Peperonata with Feta Cheese
Ingredients
- 3 bell peppers
- 2 zucchini
- 1-2 chilis
- 400g feta cheese
- Olive oil
- Balsamic vinegar
Cut the bell peppers into 2x2 cm cubes. Cut the zucchini into slices
about 0.5cm thick and the chilis lengthwise in half. Heat olive oil in
a pan on medium and add the chilis and bell peppers.
After 5 minutes, add the zucchini and cook until the veGEtables are
tender. Remove the chilis. When the vegetables are cold, add a dash of
balsamic vinegar and the feta cheese. Serve with (french) bread.