Serves 6
55 min
Baked Feta with Roasted Red Peppers and Lemon–Oregano Broth
Recipe GLPRfad2076e7b01d5
A rustic Mediterranean soup featuring a wedge of creamy baked feta cheese surrounded by roasted red peppers and a fragrant lemon-oregano broth infused with tender vegetables. Fresh herbs and bright citrus create a warm, comforting dish that celebrates simple Greek flavors.
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Ingredients
1 block (8 oz) feta cheese
3 large red bell peppers
1 medium carrot, cut into 1-inch pieces
1 rib celery, cut into 1-inch pieces
1 small white onion, cut into 1-inch pieces
4 cups water or vegetable broth
2 sprigs fresh oregano
1 tsp freshly grated lemon zest
2 tbsp fresh lemon juice
Salt and black pepper to taste
Directions
Preheat your oven to 400°F (200°C). Wash the red bell peppers thoroughly and place them directly on the oven rack or on a baking sheet. Roast for 25 to 30 minutes, turning halfway through, until the skins are charred and blistered all over. Remove from the oven and place the peppers in a covered bowl for 10 minutes to steam. Once cooled slightly, peel away the charred skin, remove the stem and seeds, and cut the peppers into bite-sized strips. Set aside.
While the peppers roast, prepare the broth base. In a large pot, combine the water or vegetable broth with the cut carrot, celery, onion, oregano sprigs, and lemon zest. Bring to a gentle simmer over medium heat and cook for 15 minutes until the vegetables soften and the broth absorbs the oregano and lemon flavors.
After the broth has simmered, add the fresh lemon juice and season with salt and black pepper to taste. Stir gently to combine.
Divide the roasted red pepper strips evenly among six serving bowls. Ladle the hot broth and vegetables into each bowl. Place a portion of the feta cheese block into the center of each bowl, allowing the warmth of the broth to soften it. Serve immediately while hot.
