So she told me about how she ate the most delicious big block of roasted feta. And I was like, “wait, what? You can roast feta? And you can eat a whole block of it? Like with a fork?” Apparently, the answer is yes.
I was going to try to recreate that for my poor self, my poor husband, and my poor son, who remain at home and are not in Greece. But then, as I do, I transformed the roasted feta into more of a casserole type, multi-vegetable concoction.
Combine in a bowl and set aside to marinate. Then, turn your oven to 425. Prep your veggies.
- 1 pound of shrimp, peeled and deveined
- 1 T olive oil
- 2 cloves garlic, minced
- 2 T freshly minced parsley
- Salt and pepper to taste
Remaining Dish Ingredients
- 1 14 oz can diced tomatoes, drained or extra liquid
- 1 red onion, cut in quarters and then sliced
- 2 cups riced cauliflower (I used frozen)
- 1 10 oz bag frozen chopped spinach, or 1 bunch of fresh spinach chopped
- 2 garlic cloves, sliced
- 1/2 tsp crushed red peppers
- ½ tsp salt
- 1 tsp dried oregano
- 2 T olive oil
- 1 – 8 oz block of feta cheese , crumbled
First, Combine shrimp marinade ingredients in a bowl and set aside to marinate. Then, turn your oven to 425. Prep your veggies.
In a large baking dish, combine all of the above ingredients. Literally just chop a few veggies, and open a can, and cut open the frozen vegetable bags, then toss them all in the baking dish. Add the spices, oil, and cheese and give everything a good stir.
Put in oven at 425 for 20 mins
After 20 mins of the feta in the oven, Add the shrimp on top and let the whole thing cook for another 10 minutes, until the shrimp is opaque.
Remove from the oven and add in a few tablespoons of fresh basil. give it a good stir. Adjust the seasoning (salt, pepper, and crushed red peppers) and eat it up!