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Feta Garden Vegetable Skillet Bake



Feta Garden Vegetable Skillet Bake: – 1 tablespoon olive oil – 1 cup favorite tomato sauce – 1 large eggplant, sliced into rounds, then the rounds halved – 1 red bell pepper, seeds removed, sliced into rings, then half the rings – 1 red onion, sliced into rounds, rings separated – 8 ounces block Real California feta, chunked into triangles, separated – 8-10 thyme sprigs – 2 garlic cloves, thinly sliced – coarse kosher salt and pepper to taste – To serve∶ warm naan bread or pita and vibrant herb sauce, recipe follows Vibrant Herb Sauce: – 1/2 cup olive oil – 2 tablespoons red wine vinegar – 1/2 cup finely chopped parsley – 3-4 cloves garlic, minced – 1 jalapeno, seeded and minced – 3/4 teaspoon dried oregano – 1 teaspoon coarse kosher salt – pepper to taste Dinner Recipes, Feta, Baked
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Prep time: 20 minutes

Cook time: 60 minutes

Serves: 4

To make the Vibrant Herb Sauce:

Mix all of the ingredients together in a bowl. Allow to sit at least 10 minutes (preferably an hour) before serving so that the flavors can infuse.

Feta Garden Vegetable Skillet Bake:

Preheat the oven to 375°F and rub the olive oil all over the inside of an oven safe skillet. Spread the tomato sauce in the bottom of the skillet.

Arrange the vegetables in a ring around the outside edge of the pan alternating eggplant, red bell pepper, and red onion rings until you are out of ingredients to layer in.

Tuck in all but 3 or 4 of the feta triangles and all of the thyme sprigs and garlic slices. Season to taste with salt and pepper.

Cover in aluminum foil and bake for 40 minutes. Uncover and bake for an additional 20 minutes or until the vegetables are completely tenderized and beginning to loose stricture and melt into the sauce.

Remove any woody thyme sprigs and serve immediately with warm naan bread, the vibrant herb sauce, and the remaining feta crumbled over the top.

Recipe credit: CA Grown

Photo credit: Meg van der Kruik for CA Grown