Best Smoky Roasted Veg Marinated Feta Lime Recipes

MEDLEY OF OVEN ROASTED VEGGIES WITH LIME JUICE AND FETA CHEESE

Medley of Oven Roasted Veggies With Lime Juice and Feta Cheese image

This recipe offers a sligthly modern (maybe even exotic) twist on your traditional oven-baked (root) veggies. Fresh lime juice paired with cinnamon sugar and feta cheese accentuate the veggie's deliciousness perfectly to make a very yummy dish! Feel free to use other vegetables if there are any you can't get or dislike.

Provided by Lalaloula

Categories Peppers

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 bunch carrot (8 small)
1 kohlrabi
1 red bell pepper
1 yellow bell pepper
1 limes or 1 lemon, juice of
3 zucchini
2 -3 tablespoons olive oil
1 pinch salt
1 teaspoon sugar
1/4 teaspoon cinnamon (more if you like)
90 g feta cheese (more if you like)

Steps:

Wash, clean and cut veggies into long finger-thin pieces (like french-fries). Make sure to separate kohlrabi and carrots from the other veggies as they need to bake longer.
Pre-heat the oven to 200°C/400°F.
Mix lime/lemon juice, oil, cinnamon,salt and sugar.
Spread carrots and kohlrabi pieces on a baking sheet. Pour some of the marinade on top and make sure to coat well. Bake for 5 minutes.
Add rest of the veggies and coat with remaining marinade.
Bake for 10 more minutes and then crumble the feta cheese over the veggies.
Return to the oven and bake for another 10 minutes.
Serve with crusty bread or enjoy as is. :).

FOIL-PACK COAL-ROASTED VEGETABLES WITH FETA

Foil-Pack Coal-Roasted Vegetables with Feta image

Roasting vegetables in foil packets in the coals of a grill brings out their deep flavors and adds just a hint of smoke. The vegetables are served on a platter with a rich zaatar and lemon dressing and a shower of crumbled feta. Make this Mediterranean-inspired combination the centerpiece of a vegetarian summer meal or as a side dish for your next barbecue.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
2 teaspoons dried oregano
1 teaspoon smoked paprika
3 cloves garlic, minced
2 carrots, cut into 1/4-inch-thick rounds
1 red bell pepper, cut into large bite-size pieces
1 ear corn, cut crosswise into 6 pieces
1 Italian eggplant, halved lengthwise and cut into 1/2-inch-thick half moons
1 large russet potato, quartered lengthwise and cut into 1/2-inch-thick pieces
1 zucchini, halved lengthwise and cut into 1/2-inch-thick half moons
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (from about 1 1/2 lemons)
1 tablespoon zaatar
1 teaspoon sumac
4 ounces feta (see Cook's Note)

Steps:

Prepare a charcoal grill with a hot bed of coals for indirect cooking. The coals are ready when they are ashed over and glowing.
Mix together 3 tablespoons of the olive oil, the oregano, smoked paprika and garlic in a large bowl. Add the carrots, peppers, corn, eggplant, potatoes and zucchini to the olive oil mixture and toss to combine, making sure each piece is fully coated with the marinade.
Tear off eight 12-by-18-inch pieces of heavy-duty aluminum foil and arrange them in stacks of 2 on a work surface (you should have 4 stacks). Divide the vegetables among the stacks, about 2 heaping cups per pouch.
For each stack, bring the 2 long sides of the foil together and fold the edges over each other a few times to seal, leaving room around the vegetables for steam. Fold over the edges of the short sides to seal.
Carefully spread the coals using a large pair of tongs, then add the foil packets and cover them with coals. Cover the grill with the lid and cook until the vegetables are tender, 25 to 30 minutes. Check for doneness by inserting a wooden skewer into each packet; it should easily slide all the way through the vegetables.
Remove the foil packets to a heatproof work surface and let cool for 5 minutes before carefully opening. Use a spatula or a large spoon to transfer the contents to a platter. Sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon pepper.
Whisk together the lemon juice, zaatar, sumac, 1/2 teaspoon salt, 1 tablespoon water and the remaining 5 tablespoons olive oil in a small bowl. Drizzle the dressing over the vegetables, making sure they are all well coated. Crumble the feta over the vegetables. Taste and add more salt or pepper, if needed.

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon image

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Provided by Yasmin Fahr

Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Steps:

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

MARINATED FETA THREE WAYS

Marinated Feta Three Ways image

With just a few ingredients and some hands-off time, feta cheese can be transformed into a delicious appetizer to serve with crostini or as an accompaniment to grilled vegetables and meat. We came up with a trio of super versatile flavor combinations that are all made following the same method. By marinating the feta in glass jars, you'll be able to see the colors of the aromatics, for a beautiful and delicious gift too.

Provided by Food Network Kitchen

Categories appetizer

Time 13h

Yield 2 servings

Number Of Ingredients 21

Ingredients

1 cup good-quality extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 sprigs fresh thyme
2 sprigs fresh oregano
1 sprig fresh rosemary
1/2 teaspoon crushed red pepper flakes
2 strips lemon zest (about 3 inches long; see Cook's Note)
1 bay leaf
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
4 whole chipotle chiles in adobo
3 cloves garlic, smashed
1/2 teaspoon smoked paprika
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
3 canned whole artichoke hearts, drained and halved
4 sun-dried tomatoes in olive oil, roughly chopped
3 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes
3 strips lemon zest (about 3 inches long; see Cook's Note)
8 ounces feta, drained well from brine and cut into 1/2-inch pieces

Steps:

For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.