Roasted Feta with Sun-Kissed Vegetable Medley
An exceptionally flavorful and visually stunning appetizer, this roasted feta is the ultimate centerpiece for any gathering. A block of creamy feta cheese is baked until soft and warm, nestled in a vibrant medley of artichoke hearts, sweet bell pepper, briny olives, and sun-dried tomatoes. Bathed in garlic-infused extra virgin olive oil and aromatic herbs, this dish delivers a truly sophisticated Mediterranean experience with every scoop.
Servings 8
Calories 235kcal
Equipment
- 8-inch (20cm) round or oval baking dish
- Medium mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 6 ounce 170g block of feta cheese
- 1 cup canned artichoke hearts in water, not oil, drained and roughly chopped
- 1 cup pitted Kalamata olives rinsed well and drained
- ½ cup oil-packed sun-dried tomatoes drained, rinsed well, and roughly chopped
- ½ medium red bell pepper finely diced
- ⅓ cup extra virgin olive oil
- 4 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Stage 1: Initial Preparation & Oven Preheating: Preheat oven to 400°F (200°C). Prep vegetables as directed: chop artichokes and sun-dried tomatoes, finely dice bell pepper, mince garlic. Rinse and drain olives.
- Stage 2: Crafting the Aromatic Oil: In a medium bowl, combine olive oil, garlic, oregano, thyme, and red pepper flakes; stir to infuse.
- Stage 3: Assembling the Vegetable Medley: Add artichokes, olives, sun-dried tomatoes, and bell pepper to the bowl. Season with freshly ground black pepper; toss to coat.
- Stage 4: Preparing the Feta Centerpiece: Rinse the feta block under cool water for 15 seconds; pat completely dry.
- Stage 5: Arranging the Dish for Roasting: Place feta in the center of an 8-inch (20 cm) baking dish. Pour in the vegetable medley with all infused oil, arranging a thick border around the feta.
- Stage 6: Primary Roasting Phase: Bake 15–20 minutes, until the feta yields when pressed gently with the back of a spoon, the edges are lightly golden, and the oil is bubbling gently.
- Stage 7: Final Browning & Serving: Set oven to broil (high) and broil 1–2 minutes, watching closely, until the top edges of the feta are lightly golden-brown.
- Stage 8: Garnish and Rest: Remove, rest 5 minutes, then garnish with chopped parsley and serve warm.
Notes
- Serving Suggestions: This dish is best served immediately while warm and creamy. It pairs beautifully with whole-grain pita bread, crunchy cucumber slices, or other fresh vegetable crudités for dipping.
- Controlling Salinity: Rinsing the feta, olives, and sun-dried tomatoes is a non-negotiable step that dramatically improves the nutritional balance of the dish without sacrificing flavor. Do not add any extra salt.
- Make-Ahead: You can assemble the entire dish up to Stage 5, cover it, and refrigerate for up to 24 hours. When ready to serve, allow it to sit at room temperature for 20 minutes before baking as directed.
Nutrition Information
(per serving)- Calories: 235 kcal
- Fat: 22 g
- Saturated Fat: 6 g
- Carbohydrates: 7 g
- Dietary Fiber: 3 g
- Sugar: 2 g
- Protein: 5 g
- Sodium: 610 mg
- Cholesterol: 25 mg