Tonight I was so excited to finally try the tomato feta bake recipe. Usually used for pasta, I used brown rice instead. Making it into a lil Buddha bowl. I cooked up some yellow squash from our garden and added dolma ! Here’s how I prepared everything
GET YOUR BROWN RICE COOKIN
((Below, I baked these two things together but for the tomato feta, I created it’s own vessel out of tin foil and was able to cook the zucchini on the other side. Do as what ever is easiest for you))
Tomato Feta
in a baking dish, place your block of feta in the middle and then place your mini tomatoes all around
- drizzle oil salt and pepper (mix around the tomatoes)
-over the feta I add a slice of butter
bake at 425 for 40 minutes
(this mix trouble dude… so bomb. you can make pastry puffs with this, ravioli, it would be bomb as stuffed shells , chicken parm… baked ziti omg the list goes on… amazing with baked veggies… steak served on top. Maybe like a filet mignon or like lemon chicken OMG ENCHILADAS… stuffed Chile Relleno… r u joking😭😭😭ok I’m done)
anyways
Yellow Squash
- Clean and slide in half
-score the squash , coat front and back with oil
- season with salt and pepper
bake at 425 for 40 minutes
Now, once you’ve taken this out of the oven, mix your tomatoes and feta together if you’ve baked that in its own dish… but if you made a makeshift baking dish like me, transfer to a bowl! And mix that deliciousness UPPPPPPP ✨
PLATING✨✨✨
now, place your rice in the bowl
put a delicious extra heaping scoop of the tomato and feta on top of the rice and then all your vegg on top ✨
the stuffed dolmas I bought canned and then cut them in slices to put on top
enjoy this easy savory delish meal