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🍽️ Oven Feta with Roasted Vegetables and Spiced Beans

525 kcal · 30 min · 4 servings

Ingredients

• pepper, yellow 2 pcs.
• zucchini 1 pcs.
• cherry tomatoes 250 g
• olives, black 100 g
• garlic cloves 2 pcs.
• thyme, fresh 10 g
• olive oil 2 tbsp
• salt pinch
• pepper, black ground pinch
• feta 400 g
• shallots 1 pcs.
• white beans in the can 800 g
• oil 1 tbsp
• tomato paste 1 tbsp
• tomatoes, pureed 400 g
• water 100 ml
• sugar pinch
• herbs of Provence, dried 1 tsp

Instructions

1. 1. Preheat the oven to 220 degrees Celsius. Select the top and bottom heat setting.
2. 2. Wash the bell peppers thoroughly. Cut them in half, remove the seeds and the stem. Cut the flesh into coarse cubes.
3. 3. Rinse the zucchini. Cut off the hard ends. Split the zucchini lengthwise into two halves and slice them.
4. 4. Also wash the tomatoes thoroughly under running water.
5. 5. Let the olives drain well so they are not too wet.
6. 6. Peel the garlic. Finely chop the garlic cloves.
7. 7. Wash the thyme. Shake it dry so no droplets remain on it.
8. 8. Take a baking dish. Add the prepared vegetables to it.
9. 9. Add half of the chopped garlic to the vegetables.
10. 10. Drizzle some olive oil over the vegetables.
11. 11. Season the vegetables with salt and pepper.
12. 12. Mix everything well so that the vegetables are evenly seasoned.
13. 13. Place the feta cheese in the center of the baking dish.
14. 14. Sprinkle the thyme leaves over the feta and the vegetables.
15. 15. Place the baking dish in the oven for about 20 minutes.
16. 16. Cut the shallot in half.
17. 17. Peel the shallot and remove the outer skin.
18. 18. Dice the shallot finely.
19. 19. Put the beans into a sieve.
20. 20. Let the beans drain.
21. 21. Take a pot. Heat the oil over high heat.
22. 22. Add the diced shallot and the remaining garlic to the hot oil.
23. 23. Sauté the vegetables for about 1 minute.
24. 24. Stir in the tomato paste.
25. 25. Roast the tomato paste for another 1 minute until it smells fragrant.
26. 26. Deglaze the pan with puréed tomatoes.
27. 27. Add some water.
28. 28. Bring the mixture to a boil.
29. 29. Add the drained beans to the sauce.
30. 30. Season with salt and pepper.
31. 31. Add a little sugar to balance the acidity.
32. 32. Sprinkle herbs de Provence over the mixture.
33. 33. Simmer the beans over low heat for approx. 10 minutes.
34. 34. Take the baking dish out of the oven.
35. 35. Remove the thyme sprigs from the dish.
36. 36. Plate the feta and the vegetables.
37. 37. Serve the bean sauce alongside.
38. 38. Enjoy your meal!

Nutrition per serving

• kcal: 525
• Protein: 24 g · Fett/Fat: 32 g · Carbs: 32 g