Albanian Baked Feta and Peppers

Ingredients

• 2 red bell peppers, sliced
• 1 pint cherry tomatoes
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 tsp dried oregano
• 8 oz block feta cheese
• 1/2 cup Kalamata olives
• 1 tbsp red wine vinegar
• 2 tbsp chopped parsley
• Kosher salt and black pepper
• Warm flatbread, for serving

Steps

1. Heat oven to 425°F. Toss peppers, tomatoes, onion, garlic, oil, oregano, salt and pepper in a baking dish.
2. Roast until the vegetables soften and blister, about 18 minutes.
3. Nestle feta and olives among the vegetables, then return to the oven until feta is soft and browned in spots, 8 to 10 minutes.
4. Drizzle with red wine vinegar and gently spoon pan juices over the feta.
5. Scatter parsley over the dish and season with black pepper.
6. Serve hot with warm flatbread for scooping.

Allergen note: Contains dairy and wheat if served with standard flatbread.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.