This came out tasting like a Greek Salad (with walnuts) in a roasted pepper. I added walnuts for a crunch factor that I thought it needed because I don’t like an all soft texture. Did something different to the squash so it wouldn’t be so squashy. The squash was spiral cut and then was salted with the paper thin cut onions. You would believe how much water poured out….you have to do the mixing in a colander that sits over a large bowl. It looked like maybe 2 cups of water poured out when I let it sit on the counter for about an hour. The squash turns into like almost a noodle texture. It’s not squashy anymore. My other secret was by adding some dijon mustard (Amora brand). After the mustard the flavor really popped. It doesn’t taste mustardy….but it’s the right amount of bite that makes it pop. I used some very small bell pepper halves and some whole Mexican Guero yellow peppers (that are similar in heat to shishitos). This recipe (after draining) makes around 9 servings……so you need about 9 smaller (but not mini) half bell peppers or around 9 medium sized peppers.

Ingredients for around 9 servings

2 lbs yellow squash (smaller squash will work out better) spiral cut

1 medium sized sweet onion – sliced paper thin on mandolin

1 teaspoon course sea salt

2 garlic cloves – ground to paste or microplane

1 large tomato (ripe one) rough cut

9 small/medium sized peppers (of your choice many different kinds would taste good here) You might need more or less peppers depending on size and shape. ( I used a combination of half bells and whole guero peppers)

3 Tablespoons fresh dill – chopped (two Tablespoons go in mix and reserve one Tablespoon for finishing.)

6 oz feta cheese – cut in small cubes

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon ground black pepper

2 Tablespoon dijon mustard – preferably Amora brand

1/2 cup toasted walnuts slightly broken

Directions

Set oven to 425 degrees F.

The first thing that you need to do is to get the squash and onions in a colander over a large bowl mixed with the salt…..This needs to sit for an hour on the counter so around two cups of water will be released.

After an hour and the water is released then mix in to the squash mixture the garlic, tomato, 2 Tablespoons dill, feta, oregano, basil, pepper and dijon.

Eiter use pepper halves or whole peppers split with cores removed and stuff tightly.

Roast in pre-heated 425 degree F oven till slightly charred. (will differ depending on pepper size….mine took 35 minutes in my oven on middle rack).

Finish with last Tablespoon of fresh dill and toasted walnuts.

Nice side dish.