Feta Tiganito (baked Casserole of Feta Cheese and Vegetables)
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Feta Tiganito (baked Casserole of Feta Cheese and Vegetables)

Difficulty Level

Ingredients

  • 1 medium onion, thinly sliced
  • 1 green and 1/2 red pepper, deseeded and thinly sliced lengthways
  • 8 ripe cherry tomatoes, halved, or 2 ripe medium tomatoes, sliced lengthways
  • 4 garlic cloves, chopped
  • 2 tbsp extra virgin olive oil
  • 300 grams vegetarian feta cheese, cubed
  • 1/2 tsp dried oregano
  • 4 pickled mild chillies, thinly sliced (optional)

Instructions

Preheat the oven to 200 :C / 400 :F / gas 6. Place the onions, green and red peppers, tomatoes and half the garlic in the bottom of a large shallow baking dish and drizzle with half the olive oil. Bake for 5 - 8 minutes until slightly softened. Remove from the oven and mix in the cheese. Drizzle over the remaining olive oil and sprinkle with the remaining garlic, oregano, and pickled chillies, if using. Cover the dish tightly, with foil if necessary, and bake for about 10 minutes until the cheese is warmed through. Serve hot, directly from the baking dish, with toasted pitta bread brushed with olive paste and herbs to dip into it. Serves 4.

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I really love vegetable dishes like this although, I'd more than likely use real Feta cheese instead of the vegetarian version. (it's just a preference, I'm sure the vegetarian cheese is fine) Ok, so I'm a little confused...the instructions mention that after you brush the toasted pita with olive paste and herbs you're supposed to dip them into the vegetables? Am I safe in assuming they will be soft enough to do this or would it make more sense to make the cooked veggies into a dip and then sprinkle with additional Feta?

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