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Frying triangles of feta in a skillet until golden brown.

Crispy Feta With Roasted Vegetables

Turn vegetables into a satisfying meal with this crispy feta.

Servings 4 people

Ingredients

  • 3-4 potatoes, sliced into 1/3 inch rounds (I used white, sweet and purple potatoes)
  • 3 bell peppers, seeded and sliced (I used red, yellow and some Shishito)
  • 1 onion, cut into slivers
  • 1 can chickpeas
  • 1 tbsp cumin, ground
  • 1 tbsp paprika
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp olive oil
  • mixed fresh herbs roughly chopped (cilantro, parsley, dill, basil)

Vinaigrette

  • 1/2 cup olive oil
  • 4 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Crispy Feta

  • 1 8 oz. feta block
  • 2 tbsp cornstarch
  • 2 tbsp olive oil

Instructions

Prepare Vegetables

  1. Line two cookie sheets with parchment paper and preheat the oven to 425 degrees.

  2. Mix salt, pepper, cumin and paprika together in a small bowl and set aside.

  3. Rinse and drain chickpeas. Add to a bowl with the potato slices. Add half of the cumin paprika mixture to the potatoes and chickpeas along with 2 tbsp of olive oil and stir to combine. Spread out onto one of the cookie sheets. Roast for 25 minutes or until potatoes are cooked.

    Sliced potatoes on a cookie sheet ready to roast.

  4. Reuse the same bowl to mix the sliced bell peppers, whole shishito peppers and sliced onions. Add the remaining half of the cumin paprika mixture along with 2 tbsp of olive oil. Stir to combine then spread out onto the other cookie sheet. Roast for 15 min or until onions and peppers are slightly golden and still slightly crisp (not mushy).

    Roasted peppers and onions on a cookie sheet.

Make Vinaigrette

  1. In a small bowl or jar mix together olive oil, lemon juice, vinegar and honey.

Fry Feta

  1. Cut the feta cube into 4 quarters. Add the cornstarch to a shallow bowl or plate. Coat the feta in cornstarch on all sides. Heat olive oil in a skillet over medium heat. Cook the feta for about 2 minutes per side until golden and crisp.

    Feta triangles coated in cornstarch.

Assemble

  1. Layer the roasted vegetables on a plate, add the crispy feta and fresh herbs. Drizzle the vinaigrette over the top and enjoy.

Recipe Video