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Mediterranean roasted feta cheese and tomatoes in a bowl

Mediterranean Baked Feta with Tomatoes and White Beans

The roasted tomatoes and feta cheese marry perfectly.
4.20 from 20 votes
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Course: Entree
Cuisine: Mediterranean
Keyword: plant-based, pulses
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 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