If you love fun recipes like this, be sure to try my Bacon Wrapped Dates, Blistered Shishito Peppers, Tomato and Basil Bruschetta, and this Burrata Appetizer!
Why I love this recipe:
Impressive – it’s beautiful and elegant, but know one could guess how easy it was to make. Quick – Just throw the veggies in the oven while you whip the feta and you will have it done in less than 30 minutes. Side Dish or Dip – We enjoy this beautiful side dish with Thanksgiving dinner, Crab legs, Rack of lamb or Beef Tenderloin. Or serve it as a creamy feta cheese dip with pita bread or crusty bread.
Make Ahead Instructions:
To Make Ahead: The whipped feta recipe can be made up to 3 days in advance then kept in an airtight container in the fridge. The vegetables can be chopped and kept in the fridge until ready to roast and serve. Roast Veggies: Cut all the vegetables so they are roughly the same size. Coat a large baking sheet with nonstick cooking spray. Add vegetables and drizzle with olive oil, sprinkle with salt, pepper and za’atar then toss to combine. Roast for about 20 minutes, tossing the veggies halfway through cooking, until tender. Assemble: Smooth whipped feta mixture onto a large single layer serving platter (Mine was 16×10). Top with roasted vegetables then garnish with fresh parsley, if desired. This post contains affiliate links.
