INGREDIENTS
- 2 zucchini
- 1 summer squash
- 1 red bell pepper
- 1 pint cherry tomatoes
- 3 tablespoons olive oil divided
- Salt and pepper to taste
- 8 ounces feta see notes
- Parsley or basil for garnish
INSTRUCTIONS
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Preheat oven to 400 degrees.
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Slice the zucchini and squash in half lenghtwise and then cut into 1/4 inch thick slices. Dice the pepper.
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Add the zucchini, squash, pepper, and cherry tomatoes to a large, rimmed baking sheet.
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Drizzle with all but a teaspoon of the olive oil. Stir to coat and sprinkle with salt and pepper.
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Place the block of feta in the center of the pan surrounded by the vegetables. Drizzle the teaspoon of oil over the feta.
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Bake for 20-25 minutes or until the vegetables are as browned as you’d like.
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Stir the vegetables and feta together to coat. The feta will melt into the vegetables as you stir.
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Sprinkle with fresh parsley or basil and serve.
TIPS & NOTES:
We recommend using a block of feta cheese for the creamiest, best outcome. If all you can find at the store are crumbles, they’ll also work. Pile them in the center and drizzle with olive oil before baking.