Featured Recipe
Oven-Baked Feta Medley
By Kate
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Baked feta cheese with colorful vegetables and olives, oven-roasted at 210°C. Uses red pepper instead of green and adds sliced zucchini for a fresh bite. Olives swapped to black Spanish variety. Mix of herbs includes dried basil replacing oregano. Feta slices soaked briefly in cold water to reduce saltiness. Vegetables marinated in olive oil before layering. Roasted 22 minutes until bubbly and golden edges. A savory, warm vegetarian dish. Nut-free, gluten-free, egg-free.
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Prep:
20 min
Cook:
22 min
Total:
42 min
Serves:
6 servings
vegetarian
gluten free
baking
mediterranean
Introduction
Feta chunks soaked to soften salt clinging. Red peppers swap green for sweeter note. Zucchini quietly shows up, thin slices, fresh crunch. Basil sneaks in dry, replacing oregano’s punch. Black Spanish olives, fewer than before but fuller taste. Tomatoes, the base, juicy and bright. Oil, no skimping, coats everything glistening. Oven heat at 210°C just right, crisp edges, melting center. Voices from the garden, roasted under heat. Warmth, salt, sharp cheese, tender veggies. Not fancy, just rustic layers of flavor. A dish to dig in with fingers or spoon. Simple, colourful, quick but thoughtful.
Ingredients
About the ingredients
Feta cheese is salty; soaking slices in cold water mellows this. Don’t skip this step or the end may be intense. Switching the pepper from green to red adds natural sweetness and a deeper color contrast. Adding zucchini gives mild texture variation without dominating. Basil brings delicacy and herbaceous hints that work softer than oregano. Use good quality olive oil for richness. Black Spanish olives offer less sharpness than kalamata but still enough briny contrast. Tomatoes provide moisture and a solid base. All vegetables cut in strips or thin slices for quick roasting and good bite.
Method
Technique Tips
Preheat the oven a little higher than usual, 210°C instead of 200°C, for faster caramelization. Soak feta in cold water for about 12 minutes, longer slightly less salty but may lose texture. Toss vegetables in olive oil to ensure even roasting. Layer starting with tomatoes to catch juices. Feta on top so it melts but doesn’t dry out. Adding the other veggies last lets them roast atop, crisping nicely but not shrinking too much. Sprinkle basil over after oil so it adheres and releases aroma. Baking 22 minutes hits golden edges without drying out cheese or scorching vegetables. Add olives last; warming them preserves texture instead of roasting to bitterness. Serve piping hot.
Chef's Notes
- 💡 Use quality feta. Quality matters. Pre-soak in cold water like recipe says. Reduces saltiness. Makes a big difference. Pat dry after the soak. Keeps it from melting into a puddle. For best results, consider soaking longer, but it may alter texture.
- 💡 Prep veggies in uniform sizes. Red pepper strips, zucchini slices—keep them consistent. This helps achieve even cooking. Layer them smartly. Tomatoes at the bottom catch juices. Feta cheese on top keeps it moist. Roasting veggies helps their flavors pop.
- 💡 Choose fresh herbs. Dried basil offers flavor, but fresh brings intensity. If available, use fresh. Sprinkle after baking. Keeps the flavor bright. Olives add contrast, but don’t skimp on quality. Ensure they’re pitted before adding on top. Enhances the overall dish.
- 💡 Monitoring the bake time is crucial. Ovens vary. Check for the golden edges. Feta should be soft, bubbly somewhat. Watch closely during the last few minutes of baking. No burning, just golden warmth. Keeps texture and flavor intact.
- 💡 Serving suggestions, consider crusty bread or roasted pita chips. Complements the medley well. Scooping feta and veggies will enhance experience. Pair with a simple salad for a complete meal. For extra touch, drizzle more olive oil just before serving.
Kitchen Wisdom
Can I make this dish ahead of time?
Yes do prep earlier. Marinate veggies but bake close to serving time. Roasted veggies taste best fresh. Reheat in oven if needed but watch closely.
Which herbs can I replace basil with?
Oregano works if you prefer. Thyme could be nice too. But flavors change. Choose based on your taste. Adjust seasonings as needed.
What if I don’t have Spanish olives?
Substitute with kalamata if necessary. Flavor differs, but still works. Or use green olives for another dimension. Choose based on preference.
How should I store leftovers?
Keep in airtight containers for a few days. Fridge will work. When reheating, use oven for best results. Avoid microwave to not dry out feta.
