These fragrant roasted vegetables and olives mixed with feta and olives make the perfect “meze” for your weekend afternoon party.
Imagine it is a sunny, warm and breezy Saturday afternoon. You are meeting a couple of good friends in the center of Athens specifically at the district of Plaka to go to a mezedopolio for a glass (or two) of ouzo and lovely meze (tapas or appetizers in Greek). You will sit at the tables outside probably by some ancient ruins, under a huge pine tree.
Well, I never regretted moving in the United States but occasionally I am homesick. One sure remedy for that is cooking the Greek flavors I know and love so much. When I make this meze, the fragrant vegetables and olives mixed with the rosemary and olive oil bring me close to Athens and the lifestyle I left behind.
- 1/2 cup extra virgin olive oil
- sea salt to taste
- fresh ground pepper to taste
- 1-2 tbsp oregano
- 2 cups Greek feta cheese like Vikos or Dodoni
- 1 cup Greek olives
- 2-3 peppers I used red chili peppers for the lovely color and spice. Use the kind you prefer.
- 1 1/2 cup small tomatoes
- 2-3 whole garlic cloves
- 2-3 sprigs rosemary
- Warm, crusty bread
- Preheat the oven to 400 F.
- Place the tomatoes, peppers, garlic and rosemary in a medium size baking pan. Add the olive oil, oregano, sea salt and freshly ground pepper to taste. Mix gently but gently. Bake for 30 min or until veggies are soft and lightly brown on the top.
- When veggies are ready, transfer to a serving dish, add the feta cheese, the olives and drizzle all over the remaining liquid from the baking pan. Serve with warm, crusty bread and a glass of Greek ouzo.