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baked feta with tomatoes & peppers by The Culinary Chase

Baked Feta with Tomatoes and Peppers

baked feta with tomatoes & peppers by The Culinary ChaseVacations are often a perfect reminder of food we’ve enjoyed. I can’t believe it’s been 5 years since we were in Greece (sigh)!  Greece, with 227 inhabited islands, is one of those vacation spots we couldn’t get enough of – the people, architecture and of course, the food.

  When John and I go out to eat, we usually share a starter otherwise we’d be too full to enjoy the main meal.  Greece is one of the Mediterranean countries where the meze reigns (little plates).  Meze is meant to complement and enhance the taste of the drink as well as a perfect setting for a social gathering…right up our food-philosophy alley!  These little plates allowed us to sample the many culinary delights of Greece.  Baked feta with tomatoes and peppers takes little effort to make and these simple ingredients are mouth-watering delicious!

Santorini collageinspired by The Country Cooking of Greece

tomatoes, cut into thick slices
olive oil
sea salt and pepper
red pepper flakes
oregano
feta cheese, crumbled
bell peppers, cut into rings

Preheat oven to 425f (220c).

Add a splash of olive oil in oven-proof dishes. Place tomato slices evenly in each dish and season with salt and pepper. Drizzle with olive oil and evenly top with feta cheese. Top with a pepper ring and a pinch of oregano. Cover dishes with tin foil and bake 30 minutes or until vegetables are soft.

Remove foil and sprinkle with red pepper flakes.

The Culinary Chase’s Note: Serve immediately and use bread slices to mop up the juices. Enjoy!

The post Baked Feta with Tomatoes and Peppers appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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