4 large Red onions, cut crosswise into 1 inch thick rounds
1 Red Sweet Pepper, deseeded and sliced into 1/2 inch circles
1 Orange Sweet Pepper, deseeded and sliced into 1/2 inch circles
2 Tablespoon olive oil
4 ounces Feta, crumbled
1 tablespoon Sesame oil
2 tablespoons wine vinegar
1/2 cup sliced almonds or Sesame seeds, lightly toasted
1/3 cup chopped fresh chives
Method
* Preheat oven to 400°F.
* Arrange onions and peppers in a single layer on a rimmed baking sheet;
* Brush onion and peppers with olive oil using a pastry brush, turning to coat both sides.
* Sprinkle with salt.
* Roast until soft and brown on edges (turning every 15 minutes) about 1 hour.
* Transfer to platter.
* Sprinkle with salt and pepper.
* Let stand at room temperature until cool.
* Sprinkle cheese over onions and peppers, drizzle sesame oil, then vinegar over all on the plate.
* Sprinkle with almonds, then chives and serve with a couple of sprigs of mint and sliced tomato as garnish.
* Serve this dish with plenty of crusty garlic bread