Equipment
Ingredients
Vegetables & Cheese
- 500 g zucchini, sliced into half-moons
- 300 g cherry tomatoes, whole
- 200 g feta cheese, block
Marinade & Finish
- 45 ml olive oil, extra virgin
- 3 garlic, minced
- 2 g dried oregano
- 1 g red pepper flakes
- 2 g salt
- 1 g black pepper, freshly cracked
- 1 lemon, zested and juiced
- 10 g fresh basil, torn
Nutrition (per serving)
Method
Position an oven rack about 15-20cm (6-8 inches) from the heating element and preheat the broiler (grill setting) to high.
In a large mixing bowl, combine the sliced zucchini, whole cherry tomatoes, olive oil, minced garlic, dried oregano, red pepper flakes, salt, and black pepper. Toss vigorously until the vegetables are evenly coated in the oil and spices.
Spread the vegetable mixture onto a rimmed baking sheet in a single even layer. Create clear spaces in the center and nestle the blocks of feta cheese directly onto the pan, ensuring they make contact with the metal.
Place the sheet pan under the broiler. Broil for 10-15 minutes, rotating the pan halfway through, until the zucchini is tender, the tomatoes have burst, and the feta is browned and starting to melt.
Remove from the oven. immediately zest the lemon over the hot tray and squeeze half the lemon juice over the vegetables. Garnish with fresh torn basil before serving.
Chef's Notes
- Always use a block of feta in brine. Pre-crumbled feta contains cellulose (anti-caking agents) that prevents it from melting into a creamy consistency.
- Do not walk away while broiling. The difference between 'perfectly charred' and 'burnt' is often less than 60 seconds under high heat.
- Serve immediately with crusty sourdough bread to mop up the 'liquid gold'—the emulsion of olive oil, tomato juices, and warm feta whey.
- If you want to turn this into a heartier meal, stir in cooked orzo or chickpeas directly on the sheet pan right after removing it from the oven.
Storage
Refrigerator: 3 days — Store in an airtight container. The feta will firm up upon cooling.
Reheating: Reheat gently in a 180°C/350°F oven for 10 minutes or microwave briefly.
