Ingredients

2 pints Cherry or Grape Tomatoes

1/2 Red Onion, sliced thinly

1 large Sweet Bell Pepper (any color), sliced into bite-size pieces

1 can Chickpeas, rinsed and drained

1 8-9-oz. Block of Sheep’s milk Feta, sliced in half

Fresh Herbs for Baked Feta: Sprigs of Rosemary, Oregano and Thyme (thyme leaves removed from stems and minced)

Kosher salt, Black Pepper, and Red Pepper Flakes to taste

Extra Virgin Olive Oil

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Instructions

Preheat oven to 400 degrees.

In an 8×8-inch baking dish, combine the tomatoes, onion slices, chickpeas, and sliced pepper. Drizzle with olive oil and season veggies with Kosher salt, black pepper and red pepper flakes. Mix to coat veggies in olive oil and seasoning.

Place the two halves of the feta in the center of the baking dish, on top of the veggies.

Lay the rosemary and oregano sprigs alongside the feta halves.

Drizzle olive oil over the feta and season the feta with red pepper flakes and black pepper.

Sprinkle the minced thyme over the feta and veggies.

Place the baking dish on the center rack in the oven and bake for 30 minutes.

Switch the oven to broil and transfer the baked feta to the top rack in the oven, broil for 1-3 minutes, until the top of the feta develops some spotty golden color.

Remove from oven, discard the rosemary and oregano stems, and stir the feta into the veggies and beans. Serve with toasted rustic bread.