Baked Feta with Roasted Tomatoes, Capsicum & Olives

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For an easy mid week dinner, you have to give this Baked Feta with Roasted Tomatoes, Capsicum & Olives a go. Once prepared, this dish is very hands-off and simple. The oven basically does all the magic.

Baking all the ingredients together creates maximal flavour. The feta becomes golden and softens into a melted dream, the tomatoes burst into pockets of tangy deliciousness, the capsicums become extra sweet and the olives create such an intense irresistible flavour. All swirled together with some extra virgin olive oil and fresh basil, what more can anyone really want?

Pair this meal with your favourite pasta and some basil pesto. Or for a lighter meal, toast some sourdough bread and top with this cheesy, tomato rich deliciousness. Serve with a delicious garden salad for something a little more fresh. And if you would like some extra protein, easily add some grilled greek seasoned chicken or add a tin of chickpeas.

INGREDIENTS & SUBSTITUTIONS

• Tomatoes: Fresh is always best. Cherry, Roma or Grapevine varieties work great. Tinned tomatoes are not recommended and honestly won’t create such an intense tomato flavour.
• Capsicum: Try to use yellow, red or orange capsicums. Green capsicums would work if you have nothing else but it won’t be as tasty as they aren’t as sweet.
• Olives: Kalamata Olives are fantastic in this meal but you can easily try black olives or even green olives depending on personal preference.
• Extra Virgin Olive Oil: The most important ingredient. It creates the basis for the sauce.
• Feta Cheese: Use a block for the best results. As it is less processed, it will bake and melt better. Exactly what we need for this meal! You can also use goats cheese and a high quality ricotta cheese.

There is certainly something super irresistible about this meal and can easily be created on a hectic mid week night. Give this Baked Feta with Roasted Tomatoes, Capsicum & Olives a try and let us know what you think.

Baked Feta with Roasted Tomatoes, Capsicum & Olives

Recipe by jena@jenas.kitchen

0.0 from 0 votes

Course: Recipes

Servings

Adjust servings

+

–

4

Adults

Prep time

10

minutes

Cooking time

30

minutes

Calories

360

kcal

Total time

40

minutes

Ingredients

• 150 g 150 Feta

• 500 g 500 Tomatoes- Cherry Roma or Grapevine varienties work great, halved

• 200 g 200 Kalamata Olives

• 1 1 Capsicum thinly sliced

• 3 cloves 3 Garlic minced

• 1 1 good pinch Salt & Pepper

• 1 tbsp 1 Italian Herbs

• ¼ cup ¼ Olive Oil

• 1 cup 1 fresh Basil finely diced

Directions

• Preheat oven to 180 degrees Celsius.
• Place a small amount of olive oil into a large baking dish.
• Add in the tomatoes, olives, capsicum, red onion, garlic, salt & pepper, rosemary and rest of olive oil into the baking dish. Using your hands, stir the ingredients. Make a well in the middle of the vegetables for the feta.
• Place the feta in the middle of the ingredients. Sprinkle with a little bit of salt and pepper.
• Pop into the oven and allow to cook until the tomatoes are slightly bursting, and the feta is lightly brown (approximately 30-35 minutes).
• Sprinkle with some fresh basil, serve and enjoy!

Notes

• Serving Suggestions: this meal is great with some freshly baked sourdough or some of your favourite pasta with a dollop of basil, parmesan pesto.
• Vegetables: You can easily add other vegetables to this dish. Some suggestions include zucchini, mushrooms or even some broccoli.
• Protein: to make this a well rounded meal, you can easily pair these vegetables with some grilled chicken or for a vegetarian option add some chickpeas into the dish 10 minutes before it’s completely finished.

Nutrition Facts

• Serving Size: 1
• Calories: 360kcal
• Fat: 33g
• Saturated Fat: 9g
• Polyunsaturated Fat: 23g
• Cholesterol: 33mg
• Sodium: 691mg
• Carbohydrates: 12g
• Fiber: 3g
• Sugar: 6g
• Protein: 7g