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One-tray recipe: Baked Feta
Prep time:10 mins- Cook time:30 mins
Servings:1
This one tray recipe is perfect for cheese lovers. Few dishes capture the spirit of Mediterranean cooking quite like this baked feta recipe. Simple, colourful and packed with flavour, this one tray recipe turns a handful of wholesome ingredients into something that feels both comforting and effortless for fasting and non-fasting days.
At the heart of this one tray recipe is creamy feta cheese. Feta provides a good source of protein and calcium, helping to support muscle and bone health. Because it’s naturally rich in flavour, a little goes a long way, making it an ideal satisfying dish to impress guests with.
Surrounding the feta are colourful Mediterranean vegetables, including red onion, green pepper (capsicum) and cherry tomatoes. These add natural sweetness, fibre and a variety of beneficial vitamins and minerals to support overall metabolic health. As they roast, the tomatoes release their juices, creating a light, flavourful sauce that brings the dish together.
This one tray recipe is finished off with extra virgin olive oil, oregano and olives, providing heart-healthy monounsaturated fats, antioxidants and aromatic depth. Enjoy on its own on fasting days, or serve with flat bread or sourdough for a heartier dish on non-fasting days.
Simple, vibrant and full of nourishing ingredients, this is a one tray recipe rainbow-on-a-plate. For more delicious fasting day recipes, head to The Fast 800 Programme.
Ingredients
- 1 red onion sliced
- 1 green pepper (capsicum) sliced
- 100g cherry tomatoes
- 50g olives, see notes
- 1.5 tsp dried oregano
- 2 tbsp Extra Virgin Olive Oil
- 200g feta cheese, whole block
Instructions
- Preheat the oven to fan forced 180°C/200°C/400°F/Gas mark 6. Line a baking dish or tray with baking paper.
- Spread the vegetables and olives on the tray, season with half the oregano, some salt and pepper, and drizzle two thirds of the oil. Toss to coat evenly, then place the feta block in the middle. Drizzle the remaining oil on the feta and top with the remaining oregano.
- Bake for 20-30 minutes until the vegetables are well cooked. Serve warm or hot, delicious as a starter or side to your main protein.
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Notes
- Non-fasting day? Serve with wholemeal flatbread or sourdough.
- Add your preferred herbs and spices to complement the rest of your spread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Some brands of cheese (including feta) may contain rennet so are not strictly vegetarian. Check the product you buy uses vegetarian ingredients. Brands vary, it is always important to read labels first.
- Olives all have a similar nutrient profile, swap for any colour you like. We used Kalamata olives for this recipe.