Active time: 5 minutes if vegetables are pre-chopped, 15 minutes if not
Cook time: 45 minutes
Total time: 50-60 minutes



  • 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


  1. Preheat oven to 375F.
  2. 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.
  3. 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).
  4. 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.
  5. Stir the vegetables and remove them from the top of the feta so the cheese can brown and crisp up.
  6. 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.
  7. Remove the pan from the oven, and season to taste with salt and pepper.
  8. Finish by tossing on herbs and green onions. Serve hot.

Serves 4 (about 13 oz., about 380 Calories per serving)

feta bake