Roasted feta

INGREDIENTS

• 2 tsp black pepper
• 1 tsp salt
• 2 tsp olive oil
• 7 oz feta cheese
• 4 leaves basil
• 2 carrots
• half red bell peppers
• 1 tomatoes
• 1 green bell peppers
• 1 lemons
• 2 pitta bread

TOOLS

• 1 roasting tin
• 1 grill
• 1 squeezer
• 1 pan
• 1 zester
• 1 knife
• 1 oven
• 1 spoon
• 1 toaster

Zest lemons.

Squeeze the zested lemons using a squeezer to get lemon juice.

Chop the basil finely.

Remove the seeds from red bell peppers.

Cut the red bell peppers into strips. Cut the tomatoes in half lengthwise. Cut the carrots into strips. Cut the green bell peppers into strips.

Add chopped basil, red bell pepper strips, chopped tomatoes, carrots strips, and green bell peppers strips to the pan. Add 1 tsp of olive oil and 1 tsp of salt to the pan. Add 1 tsp of black pepper to the pan.

Heat the grill for three minutes to make it hot.

Transfer the pan to the hot grill. Cook for 2 minutes. Take the pan out of the hot grill and stir with a spoon. Put the pan back in the hot grill and cook for 3 minutes . Turn off the heat of the grill and take out the pan away from hot grill. You have a veg antipasti.

Add the veg antipasti, feta cheese, and juiced lemons to roasting tin. Add 1 tsp of black pepper and olive oil to roasting tin.

Preheat oven to 355°F.

Put the roasting tin in the hot oven and bake for 25 minutes. Remove the roasting tin from the hot oven and stop heating the oven.

Scatter lemon zest over roasting tin

Put pitta bread in the toaster and toast it using the toaster to get pittas. Remove pittas from the toaster.

Organize the ingredients in the plates..

It’s ready to be served !