Baked red peppers with olives, capers & feta - Krinos

Ingredients

• 4 large, long red peppers
• 80 ml olive oil
• 2 garlic cloves, sliced
• 2 tbsp parsley, chopped
• 12 kalamata olives, halved & pitted
• 2 tbsp capers
• 8 slices of feta cheese (1 cm thick each)
• Salt & pepper
• Dressing
• 2 tbsp white vinegar
• 130 ml olive oil
• 1 tsp mustard
• ½ red chili pepper, chopped