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In this post, I’ll show you how to prepare feta in a different way: as baked feta with a crispy breading. There are also Mediterranean oven vegetables with rosemary.
I still remember the first time I read about baked feta and was immediately taken with the idea. But then it somehow took way too long until I finally tried this variant of feta myself. If there is one thing I regret, it is this! This baked feta is just amazingly delicious. It is creamy, tender and warm and coated in a crispy breading. A real taste experience is waiting for you.
With this dish, the focus is of course on baked feta, so I simply opted for a light variant of Mediterranean-style oven vegetables as a side dish. Basically, I generally like to eat oven vegetables baked with feta, so that this composition just goes wonderfully together.
If you’re not in the mood for oven-baked vegetables, mine is sure to fit Greek Salad wonderful with this dish.
Nutritional Information per serving
Calories: 549 – Protein: 26g – Fat: 35g – Carbs: 32g
Bake Feta with Oven Vegetables
- 100g feta
- 1 egg yolk
- 2-3 tbsp breadcrumbs
- 4 jacket potatoes
- 1/2 zucchini
- 1 bell bell pepper
- 5 cocktail tomatoes
- 1 red onion
- 1 tbsp olive oil
- salt, pepper, garlic seasoning
- 1 sprig rosemary
- Step 1 Boil the jacket potatoes in salted water for about 10 minutes. Meanwhile, cut the zucchini into slices and the bell bell pepper and onion into thin strips. Remove the potatoes from the water, cut them in half and lay them out on a baking sheet along with the vegetables. Drizzle with olive oil and season with salt, pepper and rosemary. Then bake in the oven at 160 degrees convection for 35-45 minutes.
- Step 2 Whisk the egg yolk and put breadcrumbs in another bowl. Turn the feta first in the egg yolk and then in the breadcrumbs. Then fry in a pan until golden brown on all sides.
Remove the vegetables from the oven, arrange on a plate and add the baked feta.