Name: Whipped Feta with Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 8 oz block feta cheese, drained and at room temperature; 4 oz cream cheese, room temperature; 3 Tablespoons extra virgin olive oil (or more to taste); 1 Tablespoon lemon juice; 1 clove garlic, minced; Sea salt to taste; 1 medium zucchini, cut into ½ inch pieces; 1 small broccoli head, cut into 1 inch florets; 1 small sweet potato, peeled and cut into ½ inch pieces; 1 bell pepper (red, yellow, or orange), cut into 1 inch pieces; 1 cup cherry tomatoes; 1 small red onion, chopped into 1 inch pieces; 3 cloves garlic, minced; ½ teaspoon kosher salt; 1 teaspoon za’atar (or dried oregano); ¼ teaspoon crushed red pepper flakes (optional); 3 Tablespoons olive oil (or more if needed); Fresh chopped parsley for garnish (optional)

Ingredients

8 oz block feta cheese, drained and at room temperature

4 oz cream cheese, room temperature

3 Tablespoons extra virgin olive oil (plus more to taste)

1 Tablespoon lemon juice

1 clove garlic, minced

Sea salt, to taste

1 medium zucchini, cut into ½ inch pieces

1 small fresh broccoli, cut into 1 inch florets

1 small sweet potato, peeled and cut into ½ inch pieces

1 bell pepper (red, yellow, or orange), cut into 1 inch pieces

1 cup cherry tomatoes

1 small red onion, chopped into 1 inch pieces

3 cloves garlic, minced

½ teaspoon kosher salt

1 teaspoon za’atar or dried oregano

¼ teaspoon crushed red pepper flakes (optional)

3 Tablespoons olive oil (or more if needed)

Fresh chopped parsley for garnish (optional)

Instructions

Step 1: In a food processor, combine the crumbled feta cheese, cream cheese, 3 tablespoons olive oil, lemon juice, minced garlic, and a pinch of sea salt. Process until smooth and creamy, scraping down the sides once during mixing. Taste and adjust salt as needed. Add more olive oil if a smoother texture is desired. This whipped feta can be made up to 3 days in advance and refrigerated.

Step 2: Preheat the oven to 425°F (220°C). Prepare a large baking sheet by coating it with nonstick cooking spray.

Step 3: Cut all vegetables (zucchini, broccoli, sweet potato, bell pepper, cherry tomatoes, and red onion) into similar-sized pieces to ensure even cooking.

Step 4: Place the vegetables in a large bowl. Add minced garlic, olive oil, kosher salt, za’atar, and crushed red pepper flakes if using. Toss to coat evenly.

Step 5: Spread the vegetables in a single layer on the prepared baking sheet. Roast for about 20 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized.

Step 6: To serve, spread the whipped feta mixture evenly on a large serving platter. Top with the roasted vegetables and garnish with fresh chopped parsley if desired.

Tips & Variations

Use za’atar for a traditional Middle Eastern flavor, or substitute with dried oregano for a milder taste.

Add a drizzle of honey or balsamic glaze over the roasted vegetables for a touch of sweetness.

Try adding roasted nuts like pine nuts or walnuts for extra crunch.

If you don’t have a food processor, you can whip the feta and cream cheese by hand using a whisk or mixer, though it may take longer to reach a smooth texture.

FAQs

Can I use a different type of cheese instead of feta?

Feta’s tangy and salty flavor is key to this dish, but you can experiment with other crumbly cheeses like goat cheese or ricotta salata for a different twist.

Can I prepare this dish ahead of time?

Yes, the whipped feta can be made up to 3 days ahead and refrigerated. Roasted vegetables are best enjoyed freshly roasted but can be stored and gently reheated.