Baked Feta with Vegetables, a tasty, light, and easy-to-prepare dish. You can use the vegetables you like the most: zucchini, potatoes, carrots, cabbage, bell peppers. I used zucchini, eggplants, and cherry tomatoes, enriched with pink onion, my favorite. With a good slice of bread, perhaps homemade, toasted, these vegetables become a nutritious single dish. The feta can also be replaced with the cheese you prefer. Even flakes of parmesan go perfectly. Let’s get to work and prepare baked feta with vegetables together.
If you like vegetable recipes, here are some ideas!
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Fall
Ingredients for preparing baked feta with vegetables
- 1 zucchini
- Half Tropea onion
- 3/4 cup cherry tomatoes
- 1 eggplant
- 7 oz feta
- to taste salt and pepper
- 5 tablespoons extra virgin olive oil
- to taste oregano
Tools
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- Baking Tray
Steps for preparing baked feta with vegetables
Wash the zucchini, trim the ends and cut it into chunks. Also wash the cherry tomatoes and cut them in half. Wash the eggplants, remove the green part, and cut into large cubes.
Slice the Tropea onion. Gather the vegetables in a bowl, dress with oil, salt, and pepper, and your preferred herb. Mix well.
Place the vegetables in a baking tray. Put the feta on top and bake at 356°F (180°C) static for about 30 minutes. Remove from oven and let cool.
Storage
You can store the vegetables in the fridge for a couple of days.
What if I don’t like oregano?
You can replace it with your preferred herb (chives, basil, rosemary).
What if I don’t want to turn on the oven?
You can sauté the vegetables in a pan.
