Crispy baked feta on a colourful bed of vegetables

Crispy baked feta on a colourful bed of vegetables: an easy oven dish with courgette, pepper, cherry tomatoes, red onion, feta, olive oil and oregano.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 370 kcal per serving
• Protein: 18 g
• Fat: 28 g
• Carbs: 12 g

Ingredients

• 1 courgette
• 200 g cherry tomatoes
• 1 red onion
• 200 g feta cheese
• 2 tbsp olive oil
• 1 red pepper
• 1 tsp oregano

Method

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

1. Preheat the oven to 200 °C (180 °C fan). Wash the courgette, pepper and cherry tomatoes, peel the red onion and cut the courgette, pepper and onion into rough pieces.
2. Spread the vegetables and cherry tomatoes in a baking dish. Add the olive oil, oregano, salt and pepper and mix everything thoroughly.
3. Push the vegetables aside a little and make a hollow in the middle. Place the feta in it as a whole block.
4. Drizzle the feta with a little olive oil and bake everything at 200 °C for 25–30 min until the vegetables are soft and the feta is lightly browned on top.
5. If you like, gently stir the feta after baking so it combines with the roasted vegetables.

Good to know

An oven dish like this is little work and still feels like a proper meal. The feta turns lightly golden on the outside, the vegetables soft and juicy. Exactly the kind of dinner that's simply easy and good.

Swaps

Feta → goat's cheese (similar protein content, often a little stronger in flavour); courgette → aubergine (more fibre per serving); cherry tomatoes → cocktail tomatoes in different colours (a wider variety of plant compounds); olive oil → avocado oil (heat-stable, with mainly monounsaturated fats)

Allergens

Contains milk from the feta; usually well suited to children if moderately salted, and generally fine in pregnancy as long as pasteurised feta is used and the dish is heated all the way through.