Roasted Feta with Olives and Red Peppers

Ingredients

• 1 pound feta (preferably Greek), rinsed and drained
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon black pepper
• 1/2 cup bottled roasted red peppers, chopped
• 20 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
• 4 tablespoons extra-virgin olive oil
• Accompaniment: lemon wedges; toasted pita wedges or crusty bread
• Garnish: chopped fresh parsley leaves