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1
Preheat the oven to 220u00b0C/425u00b0F/Gas Mark 7
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2
You will need two individual serving dishes that can go into the oven.
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3
De-seed and cut the bell pepper length ways into 3 cm strips.
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4
Brush the pepper slices in a little oil and place on a preheated non stick baking tray and roast for about 20 minutes. Remove from the oven.
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5
Char the skin of the pepper slightly with a cooks blow torch if you think the skin isn't looking nice and roasted. Put the peppers to one side.
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6
Now, in a saucepan, melt the butter and the olive oil.
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7
Slice the onion thinly and finely chop the garlic. Add the onion and garlic to the saucepan. Over a low heat, cook until soft but not coloured.
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8
Cut the feta cheese into 2cm cubes.
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9
Using individual serving dishes, layer the onions, with the thinly sliced tomatoes and the roasted red pepper slices.
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10
Top with the cubed feta cheese. Finish by sprinkling with the grated parmesan cheese. Sprinkle a pinch of paprika on top of each dish.
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11
Cover with aluminium foil (trying not to touch the cheese) and bake in the oven for about 15 minutes. Uncover and bake for another 5 to 10 minutes, or until the feta starts to get a nice colour.
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12
Take care not to cook too much as it looks better if the feta stays in cubes.
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13
Serve with nice fresh crusty bread.
