As long as you’re heating up the grill for those pickles, go ahead and grill your peppers (still have one or two from last week?) for this adaptation of a recipe from Southern Living.
1/4 cup crumbled feta 1/4 cup Greek yogurt 4 tablespoons lemon juice, divided 3 tablespoons olive oil, divided 1 minced green onion 2 teaspoons chopped fresh mint Salt and pepper Sweet peppers, cored, seeded and cut into quarters 4 tablespoons lemon juice, divided
Heat grill to 350 degrees.
While grill is heating, in a medium bowl, whisk together feta, yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, green onion and mint. Season to taste and set aside.
Toss peppers with remaining tablespoon olive oil and grill until peppers are charred and slightly wilted. Transfer peppers to plate, drizzle with remaining 2 tablespoons lemon juice and serve with sauce.