Baked Feta with Summer Veggies

This is a quick and easy vegetarian summer meal that can be cooked in the oven or on the grill and served alongside steamed couscous.  One sheet pan is enough food for 2 people.

Preheat the oven or grill to 400.

Cut 2 eight-ounce blocks of feta in halves.  You will have 4 relatively thin “slabs”.

Drizzle a sheet-pan or baking sheet with 3 T. olive oil and sprinkle generously with salt and pepper.

Quarter a red onion, then slice two of the quarters into wedges.  Save the other half for another recipe.

Core 2 large or 3 medium sized ripe tomatoes, then cut into wedges.

Cut 2 zucchini in half lengthwise, then cut each half into quarters.  Cut the quarters into 2 or 3 pieces.

Cut a lemon in half, then cut half of it into thin rounds.  Remove any seeds.

Trim the ends off of 2 dozen or so Green Beans.

Toss all the vegetables and lemon slices on the pan with the olive oil, then spend a little time arranging them so most are flat on the pan.  Nestle the feta slices among them.  Sprinkle with red pepper flakes and/or cumin powder (optional).

Place the pan in the oven on the middle shelf.  If you are using a grill, turn the heat down to medium-low.  Bake 15-20 minutes, stirring once with a tongs but leaving the feta in place (it will crumble otherwise).  The tomato skins should be blistering and the green beans beginning to brown.

While the pan is still hot, drizzle with the juice of the remaining half lemon.  Sprinkle with a small amount of fresh herbs.



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