3 red bell peppers
3 yellow bell peppers
1 (6 oz.) can black olives
3/4 c. sliced fresh mushrooms
Juice of 1 1/2 lemons
Salt and pepper to taste
1 (6 oz.) jar marinated artichoke hearts, drained (reserve marinade)
Olive oil
1/2 lb. feta cheese, crumbled
8 tbsp. sliced green onions
6 tbsp. minced parsley
2 tsp. minced garlic
Garnish: toasted sesame seeds or additional feta cheese

Preheat oven to 450 degrees. Place peppers on baking sheet and roast until skins are black and peppers are soft (30 minutes). Place in zip-lock bags for 5-10 minutes. Peel off skin and discard seeds; slice thinly. Transfer to large serving bowl (preferably glass).

Combine reserved artichoke marinade in measuring cup with enough olive oil to equal 1 1/3 cups. Pour over peppers. Add all remaining ingredients except garnish and toss well. Refrigerate 24 hours. Can be prepared up to 1 week ahead.

To serve: Garnish with sesame seeds or feta cheese. Serve at room temperature.