Baked Feta with Burst Tomatoes, Chickpeas & Peppers
Creamy feta, sweet honey, roasted vegetables, and warm za’atar.
SERVES4–6
PREP10 min
BAKE30–35 min
HEAT400°F
THE STORY
A warm, scoopable dinner built around one block of feta.
This is Brandon’s oven version: cherry tomatoes, chickpeas, red onion, and sliced mini peppers gathered around feta, then drizzled with olive oil and honey and seasoned moderately with za’atar.
It works as a spread with bread or pita, a warm topping for greens, or a quick pasta sauce.
Method
Prep.Heat oven to 400°F. Drain chickpeas; slice onion and peppers; halve tomatoes.
Assemble.Add tomatoes, chickpeas, onion, and peppers to a baking dish. Toss with olive oil, then place feta in the center.
Season.Drizzle honey over feta and vegetables. Add za’atar, salt, and pepper.
Bake.Cook uncovered 30–35 minutes, until vegetables blister and feta softens and browns at the edges.
Mix and enjoy.Gently mix feta into the vegetables. Serve warm with bread, pita, pasta, or greens.
Keeps refrigerated up to 4 days. Reheat gently or eat cold.
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