Feta, olives & roasted veggies meze

Course Appetizer

Cuisine Greek

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author by Jenny | The Greek Foodie

Ingredients

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

For serving

Warm, crusty bread

Instructions

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.

Notes

I used red hot chili peppers for two reasons. The lovely color and the fact that Daryl loves spicy food. The spicier the better. I, on the other hand am the complete opposite. I can eat mildly spicy flavors and have to mix them with a neutral starch like rice to tone them down more. So, please be cautious in case you want to use red hot chili peppers and can't tolerate spicy food.