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Gallery Tomato, Feta, and Red Pepper Cazuela Credit: Frédéric Lagrange Recipe Summary prep: 15 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 2 red bell peppers 1 pound feta 2 plum tomatoes, cored and chopped into 1-inch pieces 4 peeled strips lemon or orange zest 1/4 cup small black olives (12 to 16), preferably Niçoise Freshly ground pepper 1/4 cup extra-virgin olive oil Pitas or flatbreads, for serving
Cook’s Notes This recipe is adapted from Sarah Copeland’s book Feast: Generous Vegetarian Meals for Any Eater and Every Appetite ($24.99, amazon.com).
Gallery Tomato, Feta, and Red Pepper Cazuela Credit: Frédéric Lagrange
Recipe Summary prep: 15 mins total: 40 mins Servings: 4
Gallery
Tomato, Feta, and Red Pepper Cazuela Credit: Frédéric Lagrange
Tomato, Feta, and Red Pepper Cazuela
Credit: Frédéric Lagrange
Tomato, Feta, and Red Pepper Cazuela
Recipe Summary prep: 15 mins total: 40 mins Servings: 4
Recipe Summary
prep: 15 mins total: 40 mins
Servings: 4
prep: 15 mins
total: 40 mins
prep:
15 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 2 red bell peppers 1 pound feta 2 plum tomatoes, cored and chopped into 1-inch pieces 4 peeled strips lemon or orange zest 1/4 cup small black olives (12 to 16), preferably Niçoise Freshly ground pepper 1/4 cup extra-virgin olive oil Pitas or flatbreads, for serving
Directions
Preheat oven to 425°F. Place peppers directly over a gas flame (or char under the broiler), turning occasionally, until blackened and blistering, about 10 minutes. Transfer to a bowl, cover with a plate, and let stand until cool. Scrape skins off with a paring knife or paper towel. Remove and discard stems, ribs, and seeds. Cut into 1-inch pieces.
Divide feta between 4 small baking dishes or cazuelas (or use one 10-inch ovenproof skillet); top with tomatoes, roasted peppers, zest, and olives. Season with pepper and drizzle with oil.
Cover each dish with parchment-lined foil and transfer to a rimmed baking sheet. (Or, if using a skillet, place directly on oven rack.) Bake until warmed through, 10 to 15 minutes; uncover and continue baking until cheese is lightly browned, 10 to 15 minutes more. Lightly char pitas over flame (or under broiler) and serve on the side.
Cook’s Notes This recipe is adapted from Sarah Copeland’s book Feast: Generous Vegetarian Meals for Any Eater and Every Appetite ($24.99, amazon.com).
Cook’s Notes
This recipe is adapted from Sarah Copeland’s book Feast: Generous Vegetarian Meals for Any Eater and Every Appetite ($24.99, amazon.com).
Reviews
Add Rating & Review
Reviews
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All Reviews for Tomato, Feta, and Red Pepper Cazuela
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tomato, Feta, and Red Pepper Cazuela
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
