Ingredients

• 2 red bell peppers
• 1/4 cup Roasted Garlic, recipe follows
• 1/2 pound feta cheese, drained
• 1/4 cup, plus 1 teaspoon extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 3 tablespoons chopped fresh basil leaves
• 1 teaspoon chopped fresh oregano leaves
• 1/4 teaspoon red pepper flakes, or to taste
• 2 teaspoons chopped fresh parsley leaves, garnish

Crudite:

• Zucchini batons
• Jicama sticks
• Mushrooms
• Baby carrots
• Sliced European cucumbers
• Blanched asparagus spears
• Sliced fennel

Directions

Roasted Garlic:

2 heads garlic, upper quarter removed

2 teaspoons olive oil

Salt

Ground black pepper

Preheat the oven to 350 degrees F.

Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.

Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic.

Yield: 1/4 cup