Ingredients

1/2 Spanish or sweet onion, thickly sliced

1/2 Extra-virgin olive oil

1/2 Kosher salt and cracked black pepper

1 cup crumbled feta cheese

2 cup fire-roasted red bell peppers, home roasted or store-bought, cut into strips

2 cup pepperoncini (pickled yellow peppers) to taste, sliced

1/2 teaspoon dry Greek oregano

2 pinch ground coriander

2 pinch ground cumin

4 pinch small, picked sprigs parsley

4 pinch small, picked sprigs dill

1 tablespoon snipped chives or scallion greens, sliced

1/2 teaspoon dried lemon zest

Chef notes

This traditional roasted pepper and feta spread resembles a Greek romesco. It goes well with just about anything and is wonderful on its own as a dipping agent for crudites or potato chips.

Preparation

Baking Directions:

Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot grill pan or in a cast-iron skillet, grill the onion until tender and slightly char-marked. Separate into rings.In a food processor, combine all the remaining ingredients and process until very smooth. Taste for seasoning but be careful not to add too much salt, as the feta is very salty.

Roasted pepper and feta spread