Active time: 5 minutes if vegetables are pre-chopped, 15 minutes if not
Cook time: 45 minutes
Total time: 50-60 minutes
Ingredients
- 12 oz. Yukon Gold potatoes, about 2-4
- 1 red bell pepper
- 2 medium tomatoes
- 1 yellow summer squash or zucchini
- 1 yellow onion
- 3 cloves of garlic
- 1/4 cup fresh basil, loosely packed
- 1 sprig of rosemary
- 4 sprigs of thyme
- 3 green onions
- 1/4 cup extra virgin olive oil
- 6 oz. block of fat-free feta cheese, drained if packed in brine
- Salt and pepper to taste
Directions
- Preheat oven to 375F.
- Roughly chop potatoes, bell pepper, tomatoes, summer squash, and yellow onion into large 1" chunks. Mince garlic. Toss all together with olive oil, season with salt and pepper.
- Lay sprigs of thyme in the center of a 12" cast iron pan (or similar-sized ovenproof bakeware), then place the block of feta on top of the thyme. Add the seasoned chopped vegetables around and over the block of feta (so it doesn't burn).
- Place the pan in the oven and bake for 30 minutes. Meanwhile, roughly chop the basil, and mince the rosemary. and thinly slice the green onions.
- Stir the vegetables and remove them from the top of the feta so the cheese can brown and crisp up.
- Bake for additional 15 - 30 minutes depending on your oven. You want the potatoes to be cooked through (test by piercing with a knife), the vegetables to be broken down & roasted, and the top of the feta to start browning and crisping on the edges.
- Remove the pan from the oven, and season to taste with salt and pepper.
- Finish by tossing on herbs and green onions. Serve hot.
Serves 4 (about 13 oz., about 380 Calories per serving)