Baked feta on colourful roasted veg

Baked feta on colourful roasted veg: an easy oven dish with feta, courgette, pepper, red onion, olive oil and oregano – savoury and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 450 kcal per serving
• Protein: 20 g
• Fat: 35 g
• Carbs: 15 g

Ingredients

• 1 block of feta
• 1 courgette
• 1 red onion
• 2 tbsp olive oil
• 1 pepper
• 1 tsp oregano

Method

You’ll need: oven · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Cut the courgette, pepper and red onion into rough pieces and spread them out in a baking dish.
2. Toss the veg with the olive oil and oregano so everything is lightly coated. Season with a little salt and pepper if you like.
3. Sit the feta in the middle of the veg and press it down lightly. That way it stays juicy and takes on a little colour on top.
4. Put the dish in the oven and bake at 200 °C for 25–30 min until the veg is soft and lightly roasted at the edges. The feta should be warm and lightly browned.
5. Take the dish out of the oven and leave everything to rest for one to two minutes. That way the juices and flavours settle.
6. To serve, break the feta up a little and mix it with the roasted veg or spoon it straight over the top. Serve warm.

Good to know

An oven dish like this is very little work and still feels like a proper meal. Everything cooks together and turns soft, full of flavour and lovely and juicy.

Swaps

Feta → goat's cheese (also provides protein, often a little stronger in flavour; pasteurised in pregnancy); courgette → aubergine (also provides fibre); pepper → cherry tomatoes (provide vitamin C and lycopene, among other things); olive oil → avocado oil (heat-stable, with monounsaturated fats)

Allergens

Contains milk (feta). Usually fine for children if seasoned moderately; in pregnancy, fine as long as you use feta made from pasteurised milk.