2
servings10
minutes20-25
minutes501
kcalInspired by the viral trend, this recipe is impossibly easy and incredibly flavorful. The feta becomes warm and creamy, creating a delicious built-in sauce for the roasted vegetables.
1 pint cherry or grape tomatoes
1 bell pepper (any color), chopped into 1-inch pieces
1/2 red onion, cut into wedges
1 (7-ounce) block of feta cheese
2-3 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Zest and juice of half a lemon
Salt and freshly cracked black pepper
For serving:
Preheat your oven to 400°F (200°C).
In a 9x13 inch baking dish or a large oven-safe skillet, place the block of feta cheese right in the center.
Scatter the cherry tomatoes, chopped bell pepper, and red onion wedges around the feta.
Drizzle everything generously with olive oil. Sprinkle the vegetables and feta with the oregano, thyme, lemon zest, salt, and pepper.
Place the dish in the oven and bake for 20-25 minutes, or until the tomatoes have burst and the feta is soft and golden on top.
Carefully remove the dish from the oven. Squeeze the fresh lemon juice over everything.
Use a fork to mash some of the feta and stir it all together, creating a creamy, chunky sauce.
Serve immediately with crusty bread for dipping or toss with cooked orzo for a complete meal.
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