Baked feta on oven vegetables

When I first read about breaded feta, I wanted to try it straight away. Somehow it still took a while before I actually made it. Now I love the crisp coating and soft cheese inside. I serve it with roasted vegetables, potatoes and rosemary.

Pan-fried feta and oven-roasted vegetables

The name “baked feta” can be misleading here: the cheese is coated in breadcrumbs and fried in a pan. The potatoes, courgette, peppers, tomatoes and onion roast in the oven. I cook the feta towards the end so it reaches the table warm and crisp.

What goes with breaded feta?

The rosemary vegetables and potatoes make this a generous main meal. For a fresh side dish instead, try my Greek salad with the breaded cheese.

Easy recipe

Breaded Feta with Roasted Vegetables

★★★★★★★★★★4.0 out of 5 · 2 ratings

Crispy pan-fried breaded feta with oven-roasted potatoes, courgette, peppers and tomatoes. A vegetarian recipe for one generous serving.

Prep time

15 min

Cook time

55 min

Yield

1 generous serving

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Ingredients

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• 100 gfeta
• 1egg yolk
• 20 gbreadcrumbs
• 500 gpotatoes, raw weight, skin on
• 0.5zucchini, about 100 g
• 1bell bell pepper, about 120 g trimmed
• 5cocktail tomatoes, about 100 g total
• 1red onion, about 100 g
• 1 tbspolive oil
• 1 tbsprapeseed oil, for frying the feta
• salt, pepper, garlic seasoning
• 1 sprig rosemary

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Instructions

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1. Preheat the oven to 160°C fan. Scrub the potatoes and parboil them in salted water, with their skins on, for about 10 minutes; the centres can still be firm. Drain and halve or quarter them, depending on size.
2. Slice the courgette, cut the pepper and red onion into strips and halve the cocktail tomatoes. Toss the potatoes and vegetables on a baking tray with 1 tbsp olive oil, rosemary, pepper and garlic powder. Add salt sparingly.
3. Roast for about 35–45 minutes until the potatoes are tender and lightly browned, turning once during cooking. The time depends on the size of the potato pieces.
4. Towards the end of the roasting time, pat the feta dry. Beat the egg yolk in a shallow dish and place the breadcrumbs in a second dish. Coat the feta in egg yolk, then breadcrumbs, pressing the coating on gently.
5. Heat 1 tbsp rapeseed oil in a non-stick frying pan over a medium heat. Fry the breaded feta until golden on both sides, turning carefully. Arrange the roasted vegetables on a plate, place the feta on top and serve straight away.

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4.0 out of 5 · 2 ratings

Nutrition per serving

Calories

1135 kcal

Protein

34.1 g

Carbohydrates

129.7 g

Sugar

23.6 g

Fat

55.5 g

Saturated fat

19.9 g

Fibre

18 g

Salt

2.6 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

Kitchen tip

Pat the feta dry before coating it and gently press on the breadcrumbs. Fry over a medium heat and turn carefully with a spatula to keep the coating in place.