Mediterranean baked feta with tomatoes and white beans: a super simple supper

This Mediterranean baked feta with tomatoes and white beans is so fast to make and is versatile enough to improvise with whatever vegetables you have on hand.

Every now and then I get stuck on a particular recipe or recipe blueprint. This yummy Mediterranean baked feta cheese with tomatoes, herbs and whatever veggies I have on hand is just such a recipe.

I call it my pandemic recipe.

You know, when you’re completely worn out from everything being so – well – weird and difficult. And you need a tasty and healthy dinner that takes little time and almost no thought. Something you can pull together quickly because it’s suddenly late, dark, and your tummy is screaming at you.

That’s what this quick and easy Mediterranean baked feta with tomatoes and white beans is for me.

I can’t quit this easy dinner

I’ve made some version of this recipe nearly weekly for months. Often I don’t even have it on my meal plan, but some crazy tech problem keeps me at my desk too long or someone is sick and needs more attention or I’m missing the lemongrass I need for my lemongrass, chickpea and farro stew. So out comes this back pocket recipe that I can modify based on whatever veggies are in my fridge.

What’s not to love about Mediterranean Baked Feta with Tomatoes & Beans

Seriously, it checks all the boxes.

• One bowl to mix it
• One pan to cook it
• Set the timer and walk away.

Plus, it’s a nutritional rock star!

Did you check out how much fiber is in a single serving? And not just any kind of fiber. The cannellini beans have resistant starch and other fibers to help lower cholesterol levels and improve blood sugar, which is a boon to anyone with prediabetes or diabetes.

We’ve got onions and garlic – both part of the allium family of vegetables studied for their cancer-fighting potential.

And tomatoes!

Did you know the disease-fighting antioxidant lycopene in cooked tomatoes is easier for your body to grab and use than the lycopene in raw tomatoes? And they are oh so delicious when roasted, especially sitting next to feta cheese all caramelized and toasty from the oven.

The version I have here includes a red onion and asparagus. I don’t always have asparagus, so I use bell peppers or string beans or scallions or pretty much any veggie combo I have. I don’t recommend very wet vegetables like mushrooms, zucchini or spinach, however. They’ll make too much steam and the veggies won’t roast – they’ll just get soft.

I bet this will become one of your back pocket recipes too!

So easy. So versatile. So yummy!

Mediterranean Baked Feta with Tomatoes and White Beans

The roasted tomatoes and feta cheese marry perfectly.

4.20 from 20 votes

Print Pin Rate

Course: Entree

Cuisine: Mediterranean

Keyword: plant-based, pulses

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 people

Calories: 220kcal

Author: Jill Weisenberger

Ingredients

• 2 pints cherry tomatoes
• 1 bunch asparagus cut in 2 - 3-inch pieces
• 1 medium red onion sliced
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• 1/2 teaspoon coarse black pepper
• ¼ teaspoon red pepper flakes or more to taste
• 3 garlic cloves chopped or crushed
• 1 tablespoon Italian or Greek herbs
• 2 cans cannellini beans drained and rinsed
• ½ cup crumbled feta cheese

Instructions

• Preheat over to 400°
• In a large bowl, mix the tomatoes, asparagus, and onion with the olive oil, salt, black pepper, red pepper flakes, garlic and the Italian or Greek herbs.
• Add the cannellini beans and feta cheese and stir gently.
• Spread the mixture out on a large baking sheet with sides and bake for 20 - 25 minutes until the feta cheese is browned and the vegetables are soft.
• Serve as is or enjoy with brown rice or farro

Nutrition

Calories: 220kcal | Carbohydrates: 29g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 5mg | Fiber: 9g

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