3 green bell peppers, red peppers
1 (6 oz.) jar artichokes, drained and patted dry
1 c. olive oil
1/2 lb. feta cheese, rinsed, patted dry and crumbled
2 (6 oz.) cans black olives, drained
3/4 c. mushrooms, sliced
8 tbsp. sliced green onions
6 tbsp. minced fresh parsley
2 tsp. minced garlic
1 1/2 tbsp. dried oregano, crumbled
Juice of 1 1/2 lemons
Salt and freshly ground pepper
Toasted sesame seeds or additional feta cheese (garnish)

1. Preheat oven to 450 degrees. Place peppers on baking sheet and roast until skins are black and peppers are soft, about 30 minutes. Let cool slightly. Peel off skin. Cut peppers in half and discard stem and seeds. Slice peppers thinly. Transfer to large serving bowl (preferably glass).

2. Pour 1 cup olive oil over artichokes and peppers. Add all remaining ingredients except garnish and toss well. Refrigerate at least 24 hours (can be prepared up to one week ahead to this point and refrigerated).

3. To serve, garnish with sesame seeds or feta cheese. Serve at room temperature. Makes 12 servings.