Directions
- 1Preheat the oven to 400°F.
- 2Line a large baking sheet with parchment paper.
- 3Place the feta, peppers, tomatoes, onion, rosemary and garlic in on the prepared sheet pan.
- 4Season everything with black pepper and drizzle with olive oil.
- 5Bake in the preheated oven for 45 minutes, or until the vegetables are tender and the feta is melty.
- 6Remove the roasted garlic bulb and set aside until cool enough to handle.
- 7Transfer the roasted vegetables and feta into a blender.
- 8Carefully squeeze the roasted garlic into the blender and add the vegetable broth.
- 9Blend for 2 minutes, or until smooth and creamy.
- 10Serve with grilled cheese for the best combo!
Ingredients
- 8-ounce feta chunk
- 1 red pepper, chopped
- 4 Roma tomatoes, chopped
- 1 onion, chopped
- 2 rosemary sprigs
- 1 bulb garlic, sliced at the top
- black pepper, freshly cracked
- 0.25 cup olive oil
- 4 cups vegetable broth
Equipment
ovenlarge baking sheetparchment paperblender
Related recipes
Kota Avgolemono (Chicken Egg Lemon Soup)
Greek · Soup1h 20m
Greek Lemon Potatoes
Greek · Soup
Creamy Orzo with Salmon
Greek · Soup
Elite Tomato Feta Pasta Bake
Greek · Soup35m
Hot Honey Salmon & Halloumi Pasta
Greek · Soup30m
Marinated Feta
Greek · Soup
Gazpacho con Pesche e Feta
Greek · Soup
Creamy Halloumi
Greek · Soup32m
Crispy Chickpeas with Whipped Feta
Greek · Soup25m
Salmon Feta Traybake Pasta
Greek · Soup
Creamy Chicken Avgolemono Soup
Greek · Soup40m
Feta Melt Pasta Bake
Greek · Soup40m