Recipe of the Week: Cookie Sheet Baked Feta and Vegetables

The following recipe for Cookie Sheet Baked Feta and Vegetables is from SurvivalBlog reader  Liz D.  This is intended to be baked on a cookie sheet with a full perimeter lip. It seems that Liz is a fan of the Terminator movies. She writes: “There is no feta but what we bake for ourselves.”

  • 1/2 cup balsamic vinegar
  • 1 sprig of fresh rosemary plus 2 tablespoons of rosemary leaves
  • 1 tablespoon honey
  • Kernels from 4 ears of sweet corn
  • 8 mini bell peppers, stemmed, halved and seeded
  • 1 medium zucchini (about 8 ounces), cut into 1/2-inch chunks
  • 6 scallions, trimmed and cut into 2-inch lengths
  • 1/4 teaspoon crushed red pepper flakes
  • Salt
  • 4 tablespoons extra-virgin olive oil
  • 12 ounces feta cheese, cut into 1/2-inch-thick slabs
  • 1 cup fine bulgur
  • 8 cups of torn inner escarole leaves or baby spinach
  1. Place a rimmed baking sheet on the lower rack of the oven.
  2. Preheat the oven to 425 degrees F.
  3. Combine the vinegar, rosemary sprig and honey in a small saucepan.
  4. Bring to a boil, lower the heat, and simmer until thick and syrupy and reduced to about 2 tablespoons, about 2 minutes. Set aside to cool slightly.
  5. Remove and discard the rosemary sprig.
  6. Carefully remove the hot baking sheet from the oven.
  7. Scatter the corn, peppers, zucchini and scallions on the baking sheet.
  8. Sprinkle with the red pepper flakes and 1 teaspoon salt.
  9. Drizzle with 3 tablespoons of the olive oil and toss.
  10. Nestle the slabs of feta in among the vegetables.
  11. Roast until the vegetables are tender and the feta is warmed through and softened, about 15 minutes.
  12. While the feta and vegetables are roasting, combine 1 cup water, 1 teaspoon salt and the remaining 1 tablespoon oil in a small saucepan. Bring to a boil and stir in the bulgur. Remove from the heat and cover. Let sit for 8 minutes, then fluff with a fork.
  13. Once the vegetables are tender, turn on the broiler and move the baking sheet to the top rack of the oven.
  14. Broil until the cheese and vegetables are browned in places — about 2 minutes.

To serve: Divide the escarole among 4 shallow bowls. Top it with the warm bulgur, vegetables and feta. Drizzle with the balsamic reduction and serve.

Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!