Cold Peperonata with Feta Cheese


Cut the bell peppers into 2x2 cm cubes. Cut the zucchini into slices about 0.5cm thick and the chilis lengthwise in half. Heat olive oil in a pan on medium and add the chilis and bell peppers. After 5 minutes, add the zucchini and cook until the veGEtables are tender. Remove the chilis. When the vegetables are cold, add a dash of balsamic vinegar and the feta cheese. Serve with (french) bread.