Roasted Bell Pepper & Feta with Za’atar

Sometimes weekends can be almost as rushed as weekdays, amirite? Sigh... So I’m just here to remind you that a delicious and healthy dinner is only four ingredients, one pan sheet and about 25 minutes away. This Roasted Bell Pepper & Feta with Za’atar just happens to be one of those no recipe recipes that hits all the right spots every time, so satisfying and delicious. Of course, if you feel inclined to add some crusty bread and a green salad, you are just upping the ante and have earned even more right to be extremely pleased with yourself!

Do yourself a favor and gt to cooking this, I swear you won't regret it.

I hope everyone is happy, healthy and having a wonderful weekend!


xoxo Donata



Ingredients

Serves 2


7 oz (200 g) feta cheese

1 tbsp za’atar seasoning

1/3 cup olive oil

3 bell peppers

1 small red onion

1/2 tsp salt

Freshly ground pepper


Preparation


Preheat oven to 425 F (220 C).

Line a rimmed baking sheet with parchment paper.

Mix the za’atar and salt with the olive oil. Set aside.

Deseed, quarter and trim three peppers.

In a bowl, combine the peppers and za’atar mix with your hands until all the bell pepper slices are well coated. Arrange on the baking sheet. Peel and quarter the red onion and arrange between the pepper slices.

Break the feta cheese into big chunks and nestle them between the onions and pepper slices. Scrape out the za’atar/oil bowl and drizzle the remaining mix onto the feta and onions.

Roast for about 20-25 minutes until tender and slightly charred.

Serve immediately with crusty bread and a green salad.



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