SHEET PAN BAKED FETA WITH SUMMER VEGETABLES
Think of this recipe as summer on a sheet pan. The warm grilled vegetables and bulgur wilt the escarole just enough to soften its flavor and texture. The balsamic reduction adds a final note of sweetness. If you are in a rush, you can use purchased balsamic reduction, but making your own takes only a few minutes. It's worth cooking up a big batch to keep on hand for drizzling on roasted or grilled vegetables, poultry, pork and fish fillets.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a rimmed baking sheet on the lower rack of the oven. Preheat the oven to 425 degrees F.
- Combine the vinegar, rosemary sprig and honey in a small saucepan. Bring to a boil, lower the heat, and simmer until thick and syrupy and reduced to about 2 tablespoons, about 2 minutes. Set aside to cool slightly. Remove and discard the rosemary sprig.
- Carefully remove the hot baking sheet from the oven. Scatter the corn, peppers, zucchini and scallions on the baking sheet. Sprinkle with the red pepper flakes and 1 teaspoon salt. Drizzle with 3 tablespoons of the olive oil and toss. Nestle the slabs of feta in among the vegetables. Roast until the vegetables are tender and the feta is warmed through and softened, about 15 minutes.
- While the feta and vegetables roast, combine 1 cup water, 1 teaspoon salt and the remaining 1 tablespoon oil in a small saucepan. Bring to a boil and stir in the bulgur. Remove from the heat and cover. Let sit for 8 minutes, then fluff with a fork.
- Once the vegetables are tender, turn on the broiler and move the baking sheet to the top rack of the oven. Broil until the cheese and vegetables are browned in places, about 2 minutes.
- To serve, divide the escarole among 4 shallow bowls. Top with the warm bulgur, vegetables and feta. Drizzle with the balsamic reduction and serve.
ROAST VEGETABLE CALZONE
Big enough to feed the entire family with some to spare. This calzone is a flavorful combination of grilled zucchini, artichoke heats, roasted red pepper, grilled eggplant, sundried tomatoes, and feta cheese.
Provided by Bittersweet Chef
Categories Lunch/Snacks
Time 55m
Yield 1 large calzone, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Cut up the vegetables in large chunks. Toss with olive oil, salt & pepper, and spread evenly on a baking tray.
- Roast the vegetables in the oven for 10 to 15 minutes, or until just cooked. Remove from the oven and allow to cool.
- Dived the fococcia dough in half. Roll out one half of the dough into a large circle that will fit your largest baking tray, approx 18 inches. Score the daough with a fork to avoid bubbling and parbake for 5 minutes in the oven. Allow to cool.
- Once the vegetables have cooled, put them in a large mixing bowl with the cheeses, and mix gently.
- Spread the vegetable/ cheese mix evenly on the parbaked fococcia round. Add a little extra cheese to the top. Egg wash the edge.
- Roll out the other half of the dough into a circle a little larger than the base. Cover the vegetables so that a little hangs over the edge. Roll up the edge of the top dough to the edge of the bottom.
- Egg Wash the top. Sprinkle with mixed herbs and poppyseeds. Place olives around the edge of the calzone for decoration.
- Bake for 25-30 minutes, or until nice and golden brown. Allow to cool.
- Slice between the olives and serve.
Nutrition Facts : Calories 138, Fat 7.9, SaturatedFat 4.8, Cholesterol 25.2, Sodium 533.4, Carbohydrate 11.7, Fiber 5.6, Sugar 5.1, Protein 7.5
SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
Provided by Yasmin Fahr
Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
- Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
- Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
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ROASTED VEGETABLE CALZONES - BETTER HOMES & GARDENS
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Servings 6Total Time 30 minsCholesterol 20mg 7%Calories 369 per serving
- Place a baking stone on the lowest oven rack;* preheat oven to 450°F. In a 15x10x1-inch baking pan, combine eggplant, zucchini, sweet pepper, mushrooms, and onion. Drizzle with oil; toss gently to coat. Roast on the center oven rack, uncovered, for 15 to 18 minutes or until tender, stirring once. Cool slightly.
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5/5 (3)Total Time 42 minsCategory Appetizer, Side Dish, SnackCalories 579 per serving
- Cut each ball of pizza dough into equal thirds. Let the dough rest for a few minutes while you prepare your fillings.
- In a medium bowl, mix together the ricotta, mozzarella, and feta cheeses until combined. Make sure the rest of your ingredients are ready (if you still have some chopping to do, now is the time!)
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